Butternut Squash Soup w/Spicy Italian Sausage

I must admit, I’m not a soup person. I like texture….a bite….crunch! When I whipped up this Butternut Squash soup, it was mainly for my hubby who loves soup. Much to my surprise, I really liked it!

Throughout my life, tomato soup (with grilled cheese) and cream of mushroom soup were my favs if I were to have soup. My mom always had the cupboard stocked with different soups but those were my go-to’s if mom said ‘that’s what was for lunch’. And chicken noodle??? Well, I pretty much equate that to being sick so I never want that! Unless of course, I’m sick.

There will be many times my husband will suggest soup for dinner – whether it be Thai or a Roasted Tomato but honestly….it’s like a pre-dinner meal to me – much like a dinner salad! So since I never agree to soup when we are out and about, I decided to try a few things at home to make him happy 🙂 And that’s when I gave this a whirl…..

One of the reasons I may have fallen for this soup is that it’s made from butternut squash (which I love) and has some substance to it as it’s thicker than a liquid type broth. Also, I added some spicy italian sausage to it….just because I wanted some meat but it really added dimension and the flavors complimented each other perfectly! It’s obviously a great fall food but I froze some and pulled it out a couple of months later and YUM! It hit the spot on a cold, rainy day. So if you give this recipe a try, double or triple the batch & freeze some. You’ll have an easy, warm and tasty meal after a long day!

Butternut Squash Soup w/Spicy Italian Sausage

2015-02-24 18:43:43

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Ingredients

1. 1 1/2 lbs. butternut squash
2. 1/2 large onion/diced
3. 1 cup chicken stock
4. 3/4 cup almond milk
5. 2 tbsp ghee
6. 1 garlic clove/minced
7. 1/2 tbsp garlic powder
8. 2 tsp dried parsley
9. 1 tbsp fresh cilantro/chopped
10. Salt & Pepper to taste
11. 2 spicy sausage links (taken out of casing)

Instructions

1. Steam butternut squash until tender - 20ish minutes.
2. In a large pan, melt the ghee & add onions - cook until translucent.
3. Add minced garlic, chicken stock and almond milk....stirring til warmed through.
4. Transfer the squash and onion mixture to a blender & mix until smooth consistency.
5. Cook sausage into crumbles in the large (onion) pan.
6. Pour soup back into large pan with sausage, to warm and add additional seasonings - garlic, parsley, cilantro, salt & pepper.
7. Top with fresh cilantro!

By Cocos Paleo Kitchen

Cocos Paleo Kitchen https://www.cocospaleokitchen.com/