Butternut Squash Soup with Chicken Sausage
Makes 4 Servings | Prep time: 10 minutes | Cook time: 45 minutes
Nutritional Info | Calories: 510 | Protein: 29 | Fat: 28 | Carbs: 34
Dairy-Free, Gluten-Free
INGREDIENTS
- 2 packages (24 oz.) cooked chicken-apple sausage, cut into 1/2-inch pieces, then halved
- 4 cups cubed peeled butternut squash (1 small or medium squash)
- 3 medium carrots, chopped
- 1 stalk celery, chopped
- ½ medium onion, chopped
- 2 ½ cups low-sodium chicken broth
- 1 Tbsp. olive oil
- 1 Tbsp. coconut oil
- Kosher salt and freshly ground pepper
- ½ cup fresh sage or parsley leaves
DIRECTIONS
- Preheat oven to 400° F.
- Toss diced squash and carrots with olive oil and place on a baking sheet. Bake until tender, or about 30 minutes.
- 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.
- Place squash, carrots, celery, onion, sage, chicken broth, 2 ½ 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.
- Puree the soup in a blender in batches, then return to the pot and add the sausage. Top with sage, salt and pepper, and enjoy!
RECIPE SUGGESTIONS
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