Recipe: Spicy Sausage and Squash Soup

This recipe is found as one of our blogger’s (Kirstin Kasa) Pinterest pins. She wanted to share this with us – the original post can be found here: http://paleoinpdx.com/2013/10/02/spicy-sausage-and-squash-soup/

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Ingredients:

1 3-lb buttercup squash (butternut will work too)
1 Tbsp coconut oil
1 yellow onion, chopped
4 cloves garlic, minced
1 lb bulk spicy pork sausage
2 cups chicken bone broth
1 13.5 oz can full-fat coconut milk (I like this brand)
1/2 cup water
Himalayan sea salt and black pepper to taste
1 bay leaf
1 tsp apple cider vinegar

 

Directions:

Preheat the oven to 350 degrees. Cut squash in half and scoop out seeds. Place flesh side down on a baking sheet or other oven proof pan. Add about 1/2 inch of water to the pan. Roast in the oven for 45-60 minutes or until squash is tender. Set aside to cool.

In a large pot over medium heat, melt the coconut oil. Then, add the onion and garlic, and stir. After a few minutes, add the pork sausage and break up with a spatula. Continue to cook for several minutes, until sausage is browned and cooked through.

Next, scoop the buttercup squash flesh into the pot. Add the broth and stir. Then, add the coconut milk, water, apple cider vinegar, bay leaf, sea salt and pepper.

Bring soup to a simmer over medium-low heat and let cook for 20-30 minutes. Remove bay leaf and serve.

Recipe: Spicy Sausage and Squash Soup
Author: 
Serves: 4 servings
 
Ingredients
  • 1 3-lb buttercup squash (butternut will work too)
  • 1 Tbsp coconut oil
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 lb bulk spicy pork sausage
  • 2 cups chicken bone broth
  • 1 13.5 oz can full-fat coconut milk
  • ½ cup water
  • Himalayan sea salt and black pepper to taste
  • 1 bay leaf
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat the oven to 350 degrees. Cut squash in half and scoop out seeds. Place flesh side down on a baking sheet or other oven proof pan. Add about ½ inch of water to the pan. Roast in the oven for 45-60 minutes or until squash is tender. Set aside to cool.
  2. In a large pot over medium heat, melt the coconut oil. Then, add the onion and garlic, and stir. After a few minutes, add the pork sausage and break up with a spatula. Continue to cook for several minutes, until sausage is browned and cooked through.
  3. Next, scoop the buttercup squash flesh into the pot. Add the broth and stir. Then, add the coconut milk, water, apple cider vinegar, bay leaf, sea salt and pepper.
  4. Bring soup to a simmer over medium-low heat and let cook for 20-30 minutes. Remove bay leaf and serve.

Yields: ~4 servings

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Kirstin Kasa

Author: Kirstin Kasa

Kirstin Kasa is a recipient of God’s lavish grace. She home-schools her three kids (8th, 5th and 1st graders), and learns a lot with them, though she struggles to master science projects. She’s married to a wonderful, outdoorsy man. Kirstin pursues remission from her diagnosis of Multiple Sclerosis, and believes that prayers and healthy living are getting her there. But if that’s not God's will, she knows His plans are better.

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