Butternut Squash Sausage Soup
A thick and creamy paleo soup, topped with breakfast sausage and a touch of maple syrup. Delicious!
Soup for winter days
One of best things about winter is soup. Getting to eat lots and lots of soup. One of my favorites is butternut squash sausage soup. It's so delicious and warming. I could probably eat it every day of winter. Or maybe twice a day?
This recipe can certainly be made with store bought item, but the best version of it includes homemade chicken broth, homemade unsweetened almond cream and homemade breakfast sausage. But if you don't have the ability or time to make these, store bought certainly works too. Almond cream can be more difficult to find, so almond milk could be a substitute. Or, you can eliminate it altogether. The end result will just not as creamy.
How to Make Butternut Squash Sausage Soup
As with any recipe, gather together all of your ingredients. Chop your butternut squash, onions, and garlic and have them ready to go. Measure your other ingredients and set them aside.
This butternut squash soup is pretty simple and traditional. Heat your oil, add your onions and garlic and cook until translucent. Add the diced butternut squash and some salt, then stir to coat. Add the stock and bring to a boil. Reduce the heat to a low-medium temperature and simmer about 20 minutes until the squash is soft. Using an immersion blender (or a regular blender) blend the soup until smooth. Add the almond cream, nutmeg, and cinnamon, as well as salt and pepper to taste. And that's it for the soup!
Breakfast sausage
While the soup is simmering, this is a good time to start cooking the breakfast sausage. Heat a medium sized skillet and add the oil and then the sausage. Break up the sausage as it cooks. After the sausage is broken into pieces, keep stirring on occasion until it is fully cooked and there is no more pink. Drain the sausage through a strainer. Add the maple syrup, thyme, and sage to the same skillet and heat for 30 seconds. Return the sausage to the skillet and heat while stirring for about 1 minute.
Serving your soup
To serve, ladle the soup into bowls. Scoop some sausage on the center of the soup and add thyme for garnish. Enjoy!
Butternut Squash Sausage Soup
Equipment
- 1 immersion blending stick or blender
Ingredients
- 1 lb bulk breakfast sausage (store bought or click for homemade recipe)
- 2 tbsp olive or avocado oil, divided
- 1 small to medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium butternut squash, diced
- 4 cups chicken stock
- 1/4 cup almond cream (store bought or click for homemade recipe)
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- 2 tbsp maple syrup
- 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
- 1 tbsp fresh sage, chopped (or 1 tsp dried sage)
- salt and pepper
Instructions
- Heat a large pot on the stove with medium heat and add 1 T olive or avocado oil. Add the chopped onion and minced garlic and cook for 3-4 minutes until soft and translucent.
- Add the diced butternut squash and about a teaspoon of salt and stir.
- Add chicken stock, turn heat to high and bring to a boil. Once boiling, reduce heat to low-medium and simmer about 20 minutes until the squash is cooked and soft.
- While the soup simmers, heat a medium skillet with medium heat. Add 1 T of remaining olive or avocado oil, then add the breakfast sausage. Break up the sausage into pieces as it cooks. Once the sausage is fully cooked and there is no more pink, drain the sausage through a strainer or colander.
- Returning to the soup, when the squash is tender, remove the pot from heat and use an immersion blending stick to blend the soup until smooth. (Alternatively, pour batches into a blender and blend until smooth.) Stir in the almond cream, nutmeg, and cinnamon. Add more salt and some pepper to taste. Keep soup on low to keep warm.
- Reheat on medium heat the skillet that was used to cook the sausage. Add the maple syrup, thyme, and sage and cook stirring for about 30 seconds. Add the cooked sausage to the maple syrup mix and stir to coat. Turn off heat.
- Ladle the soup into bowls and top with sausage. Add fresh thyme or sage as a garnish.
I’m really looking forward to making/eating the Butternut Squash soup. Thanks for creating that!
Thank you Stephanie! I hope you enjoy it when you make it!