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Butternut Squash Sausage Soup Served In A Bowl
Slice of Paleo

Butternut Squash Sausage Soup

5 from 1 vote
A thick and creamy paleo soup, topped with breakfast sausage and a touch of maple syrup. Delicious!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 427
Ingredients Equipment Method Nutrition

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

Equipment

  • 1 immersion blending stick or blender

Method
 

  1. 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.
  2. Add the diced butternut squash and about a teaspoon of salt and stir.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Ladle the soup into bowls and top with sausage. Add fresh thyme or sage as a garnish.

Nutrition

Serving: 1servingCalories: 427kcalCarbohydrates: 30gProtein: 17gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 59mgSodium: 734mgPotassium: 894mgFiber: 3gSugar: 12gVitamin A: 13405IUVitamin C: 32mgCalcium: 117mgIron: 3mg
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