An autumn soup favorite! Butternut squash is plentiful this time of year and makes for a creamy, hearty meal. All ingredients promote immune and gut health.
Gluten Free, Dairy Free, Egg Free and Paleo Friendly
An autumn soup favorite! Butternut squash is plentiful this time of year and makes for a creamy, hearty meal. All ingredients promote immune and gut health.
Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins
Preheat oven to 400°F. Cut butternut squash in half lengthwise. Scoop out all seeds from inside and discard. Baste with olive oil and place face down on a parchment paper covered cookie sheet. Cook for 25 minutes or until soft. Remove from oven and let cool down.
2
On a burner set to medium heat, place large saucepan with coconut oil. Once melted, add chopped shallots and garlic. Cook for 3 minutes or until shallots have softened. Add the spices and cook until aromatic. Make sure to continue stirring during this process.
3
Turn burner to low. Scoop the flesh out of the butternut squash and add to saucepan. Follow the squash with broth, chopped sage and salt and pepper. Mix to combine.
4
Using an immersion blender, puree the soup until smooth. If you prefer your soup to be a bit thinner, feel free to add more broth. (If you don't have an immersion blender, let soup cool slightly and then add to a blender. Blend in batches until smooth. Return soup to pot.)
5
For sausage topping, crumble it into a small skillet and saute for 6 minutes, or until browned and cooked through. Sprinkle sausage crumbles on the top of soup and enjoy!
If you are looking for an immersion blender, here is the one I use. It comes in so many different colors. You are bound to find one that works with your kitchen and decor.
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Preheat oven to 400°F. Cut butternut squash in half lengthwise. Scoop out all seeds from inside and discard. Baste with olive oil and place face down on a parchment paper covered cookie sheet. Cook for 25 minutes or until soft. Remove from oven and let cool down.
2
On a burner set to medium heat, place large saucepan with coconut oil. Once melted, add chopped shallots and garlic. Cook for 3 minutes or until shallots have softened. Add the spices and cook until aromatic. Make sure to continue stirring during this process.
3
Turn burner to low. Scoop the flesh out of the butternut squash and add to saucepan. Follow the squash with broth, chopped sage and salt and pepper. Mix to combine.
4
Using an immersion blender, puree the soup until smooth. If you prefer your soup to be a bit thinner, feel free to add more broth. (If you don't have an immersion blender, let soup cool slightly and then add to a blender. Blend in batches until smooth. Return soup to pot.)
5
For sausage topping, crumble it into a small skillet and saute for 6 minutes, or until browned and cooked through. Sprinkle sausage crumbles on the top of soup and enjoy!
Diagnosed with Celiac Disease eleven years ago, I've been on a journey discovering what it means to be truly healthy. Join me as I share my personal fitness goals, gluten free recipes I've tried, travel tips, curly hair product reviews and all things creative.
AuthorJennifer LeighCategoryDinner, Lunch
