Butternut Squash soup is such a classic comfort soup. The only problem is that its not filling AT ALL. You would have to eat the whole pot to get full. So, I decided to make it a little hardier by adding breakfast sausage and beans. Good move… it was amazing. AND its dairy free, so if your tummy rejects all things dairy, this one’s for you.
Actually I kind of lied. Lack of sustenance is not the ONLY problem with the soup. Squash is a PITA to prepare. I have, however, found a way to make life WAY easier. I started washing the whole thing, adding it to a pot with water, and letting it boil just until the skin starts to soften. Now you can peel and chop your squash or pumpkin without spraying colorful words all over the cutting board. Your welcome.
I eat way less winter squash than I could because of the annoyance of peeling and cutting. Now that I have found this trick I am not going to hold anything back. I am going to discover every possible variation of summer squash soups, and whatever else so fasten your seatbelts, we are going on a winter squash ride.
Did you know that Butternut Squash is super nutritious!? It’s LOADED with Vitamin A. And you don’t have to worry about the scary warnings of high dose Vitamin A supplementation since it’s in whole food form! Vitamin A is needed for healthy skin, eyes, and even the female reproductive system. It has even been used to treat PMS! (did you hear that Ladies?!)
Another pretty awesome thing about squash is that it is a great bang for you buck. You can make an entire meal from one squash and it will only run you a couple bucks. Now that’s great for anyone’s budget!
Now go get some squash and make this mouthwatering soup!
Click HERE to download and print recipe.
Ingredients:
1 Whole Butternut, Roasted*
1 can pumpkin puree
6 Cups Chicken Broth
1 onion
1 Package of Breakfast Sausage Chopped into small pieces
1 Clove Garlic
2 cans Great Northern or Butter Beans
2 Pinches of Nutmeg or Nutmeg Essential Oil
Salt To Season
2 Tbsp Butter
1/2 Cup Half & Half
Directions:
Bring 8 cups of chicken broth to a boil, add butternut squash*. Scoop out the roasted butternut squash and add to broth, cook for about 2 minutes.
While the squash is cooking, heat the butter in a pan on medium heat. Add the breakfast sausage and onions.
Add garlic, great northern beans and pumpkin.
Add the can of pumpkin to the broth and squash. Using an immersion blender, blend until smooth.
Add the nutmeg. If you are using essential oil Nutmeg, dip the tip of a toothpick into a drop of the oil and add to the soup using the toothpick
Add the contents of the pan containing the sausage to the squash puree.
Let simmer for 15 minutes, then add the half and half. Add more salt to taste if desired. Let cool, and serve!
*Roasting Butternut Squash: Cut in half, remove seeds. Place open side down in a pan with a half an inch of water. Back at 450 for about 40 minutes, or until soften and skin browns.