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All Recipes

All Recipes

Butternut Squash Soup with Chicken Sausage

Butternut Squash Soup 600x600 e1520273076978

Prep: 10 minutes | Cook: 45 minutes | Servings: 4

1 Serving | Calories: 510 | Protein: 29 | Fat: 28 | Carbs: 34

Dairy-Free, Gluten-Free

INGREDIENTS

  • 1 tbs. olive oil
  • 4 cups cubed peeled butternut squash (1 small or
  • medium squash)
  • 3 medium carrots, chopped
  • 1 tbs. coconut oil
  • 2 packages (24 oz.) of cooked chicken-apple sausage, cut into ½-inch pieces, then halved
  • 1 stalk celery, chopped
  • ½ medium onion, chopped
  • ½ cup fresh sage or parsley leaves
  • 2½ cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Toss diced squash and carrots with olive oil and place on a baking sheet. Bake until tender, or about 30 minutes.
  3. While the squash is cooling, heat coconut oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned — about 4 minutes. Remove from pan.
  4. Place squash, carrots, celery, onion, sage, chicken broth, 2½ cups water and pinch of salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
  5. Purée the soup in a blender in batches, then return to the pot and add the sausage. Top with sage, salt and pepper, and enjoy!

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