Classic Butternut Squash Soup – Easy!

Hey Everyone! 🍁Happy November🍁! This year has truly flown past with lot’s of transformative highs and lows, wouldn’t you say? With Thanksgiving around the corner, I wanted to try a holiday recipe!
Okay, so, super excited to share that I have been experimenting with trying new plant-based recipes. Recently I’ve decided to incorporate more squash and cruciferous vegetables in my diet! So the result of that? I’m in love with butternut squash and garlic roasted brussel sprouts! They’re not expensive at the store and these foods are really easy to make and mix with tons of recipes. Here’s a classic~

The Star of the Show : Sage

Sage is an herb used to for it’s antibacterial traits, can help to improve your mood (by smelling it) great digetive aid; can reduce gas and bloating when eating.
Can promote weightloss and shows signs of imporoving symptoms of diabetes. Incredibly flavorful!

Classic Butternut Squash Soup

Ingredients

2-3 cups Butternut Squash chopped
1 Cups Veg Broth + 1 Cup Water (enough to cover squash)
1 TBS Garlic chopped
1/2 of a Sweet/ Yellow Onion
1TBS of Fresh or dried sage & Rosemary
1 Tsp of cinnamon, nutmeg, salt, pepper
1/2 cup Coconut Milk

Directions

Chop up the raw, uncooked Butternut Squash, into medium cubes, no skin on it.
Sautee garlic and onions in a pot w/ oil or water, after they’re done browning or translucent, add squash + Vegetable broth in.
Allow all ingredients to simmer, turn the heat lower and add in all herbs and spices. Allow to simmer until squash is fork-tender 10-15 min. Take off heat.
Allow to cool for 7 min, then add to a blender. Allow to blend until smooth. Add back into pot, simmer w/ coconut milk for additional 3 minutes.
Serve ~