Wednesday, October 16, 2013

Paleo Pumpkin Butternut Squash Soup with Sausage

This was a delicious Fall dinner, I will make it again!

Here is what you'll need:

2 shallots, chopped
4-6 cloves garlic, chopped
1.5 TBSP chopped sage
2 TBSP bacon fat
1 medium sweet onion sliced
1 medium butternut squash (or 3 cups of cubed)
1/2 of a 14oz can pumpkin
1/2 of a 14 oz can coconut milk
3 c chicken broth
Sausage of your choice (I chopped mine up before I cooked it)
Salt and Pepper to taste

First, roast your butternut squash. I halved mine, and baked it flesh up for 45 minutes at 375. Remove the butternut squash from the skin and set aside. In a large pan, add the bacon fat, sliced onion, chopped garlic, sage and shallots. Saute this mix for about 5-8 minutes until the onions are translucent. Add in the butternut squash and saute for about 5 more minutes. Next, add what you have in your pan to a high powered blender. Also, add in your coconut milk, pumpkin, salt and pepper, and half of your chicken broth. Blend the ingredients until you have a smooth soup consistency. Add what you have in your blender to a large pot, along with the remaining chicken broth, and simmer for 8 minutes. In your saute pan, add the sausages and cook until they're nice and crispy on the outside. Serve up the soup, with a scoop of sausages on top and some chopped sage for extra credit. Enjoy!

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