Butternut Squash Soup With Crumbled Sausage
- 1 lbs butternut squash or any winter squash
- ¼ cup coconut oil + 2 tbsp
- 6 shallots peeled and chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp ground ginger
- 1⁄4 tsp red pepper flakes
- 32 oz organic broth veggie or chicken
- 8 sage leaves roughly chopped, additional for garnish
- pinch sea salt + fresh pepper to taste
- 2 chicken sausages organic uncooked, casings removed
- Preheat the oven to 400°F. Cut the squash in half lengthwise, scoop out the seeds and place face-down on a baking sheet lined with parchment paper.
- Bake for 25 minutes, or until soft. Remove from the oven and set aside.
- While the squash is cooking, heat the coconut oil in a large, heavy saucepan over medium heat. Add the shallots and garlic and cook for 3 minutes, or until the shallots have softened. Add the spices and cook for an additional minute, until aromatic. Turn heat to the lowest setting.
- Take the cooled down squash and scoop out the flesh into the saucepan. Add the broth, sage, and salt and pepper and mix to combine.
- Using an immersion blender, puree the soup until smooth. If needed, add more broth to thin. If you don’t have an immersion blender, let soup cool slightly, then add to a blender in batches and blend until smooth. Return the soup to the pot.
- In a small skillet, crumble the sausage and extra sage leaves and saute for 6 minutes, or until browned and cooked through.
- Ladle hot soup into bowls. Sprinkle sausage and sage on top of soup and enjoy.
Did you know winter squash has the highest percent of carotenoids (antioxidants) out of any other vegetable? Wild! To make this soup vegan or vegetarian, simply omit the sausage. Make ahead tip: The soup stores well covered in the fridge for 5-6 days or the freezer for months, so make in advance and just saute up a fresh sausage when you’re ready to eat.