Our Paleo Family

Butternut Squash Soup with Sausage

Butternut Squash soup used to be something I’d only order in a fancy restaurant. And seeing as though I don’t frequent fancy restaurants, it’s not a dish I was able to enjoy very often.

Then one year I decided I wanted to make this soup for lunch on Thanksgiving day. We eat our big feast at dinner time and therefore we just need a little something to tide us over through the afternoon. And I prefer something that can be made ahead.

This soup fits all those criteria. I make the soup a day or two ahead and keep it in the fridge (still in the pot I made it in so it’s super easy to heat up). I just fry up some sausage while the soup heats up and lunch is ready!

It’s warm and comforting and not at all complicated to make. No need to wait for a fancy occasion to enjoy butternut squash soup anymore!

Butternut Squash Soup with Sausage
Print Recipe
Rich, creamy, warm and comforting. Perfect for chilly nights!
Servings Prep Time
6 servings 1 hour
Servings Prep Time
6 servings 1 hour
Butternut Squash Soup with Sausage
Print Recipe
Rich, creamy, warm and comforting. Perfect for chilly nights!
Servings Prep Time
6 servings 1 hour
Servings Prep Time
6 servings 1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 375 degrees.
  2. You can buy frozen butternut squash, but I prefer to start with fresh. (If you use frozen squash, skip to step 8 and allow squash to simmer with the onions and broth until tender.) Scrub your squash clean, remove any labels and prick a few holes in the skin with a fork or knife.
  3. Line a baking sheet with parchment paper or foil. Place whole squash on baking sheet and bake for 10-15 minutes - until soft enough to easily cut in half.
  4. Remove squash from oven and carefully - it's hot - cut in half lengthwise. Scoop out seeds and discard. Place squash back on baking sheet, flesh side down. Bake until a knife pierces all the way through the flesh and comes out very easily. Your knife should meet very little to no resistance. This takes 30-45 minutes, depending on the size of your squash.
  5. While the squash bakes, heat butter over medium-low heat in a large high-sided skillet or stock pot.
  6. Chop onions and add to pan. Sprinkle with salt and pepper and stir. Allow onions to slowly caramelize. If your onions begin to brown too quickly, turn the heat to low.
  7. Continue to cook and stir occasionally until onions are very soft and caramelized. This takes about 30 minutes.
  8. Once the squash is cooked, remove it from the oven, peel away the skin, and add the flesh to the pan with your onions.
  9. Add one cup of broth, cinnamon, sage and stir.
  10. Using an immersion blender, process mixture until completely smooth. If using a regular blender (food processor would work as well), transfer mixture to blender and process until smooth, being sure to vent the lid so the steam can escape.
  11. Return soup to pan. Add coconut cream and stir until combined. Taste. Add more broth for a thinner consistency. Add more salt and/or pepper to taste.
  12. At this point, you can refrigerate or freeze your soup for a later time.
  13. When ready to serve, brown sausage over medium high heat, being sure to break it into small pieces.
  14. Serve soup with a sprinkle of sausage on top.
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