1/4cupalmond cream(store bought or click for homemade recipe)
1/8 tspnutmeg
1/8tspcinnamon
2tbspmaple syrup
1tbspfresh thyme, chopped(or 1 tsp dried thyme)
1tbspfresh 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.