Butternut Sausage Soup

I am a sucker for anything squash. It makes me happy in a nerdy way that Vienna has at least six kinds of squash since she started eating solids a few weeks ago. Right now her favorite seems to be spaghetti squash – something about the stringy texture just does it for her.

But for myself, I love  a good butternut squash. It goes well with about everything, and I love cooking it up ahead of time to throw in salad bowls or soups.

While we were doing the farmers’ market last month – or actually November (am I the only one weirded out that it is 2017. Wasn’t it 2014 last year?). Anyway, in November during our farmers’ market challenge, we were making this soup at least once a week. It was wonderful and nourishing during the cold and wet weather that Seattle was experiencing, and it was something that we could throw together in 30-45 minutes, depending on if you have prepped any of the veggies beforehand, and have 2 or 3 meals set for the week.

If you are trying to recover from lots of sweets and the holidays, this soup is a great place to start as you try to reset. If you want something light, have the soup on its own. If you want something a little heavier, have a nice baguette along with the soup. You won’t regret it!

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Butternut Sausage Soup

Prep Time: 45 minutes

Servings: 6-8 servings

Ingredients:

8 cups of homemade bone broth (I tried sheep, pork, and chicken bone broth)

2 tablespoons of extra virgin olive oil

1 onion

5 cloves garlic

2 teaspoon sage

2 teaspoon thyme

1/2 teaspoon nutmeg

1 medium butternut squash, peeled and diced into 1/2 inch cubes (feel free to replace this squash with any squash (other than spaghetti squash) that you have on hand)

4 cups of lacinto kale, sliced thinly (or baby kale)

1 pound of yukon gold potatoes, diced into 1/2 inch cubes

1-2 jalepeno peppers (optional)

1 pound ground pork

1/2 cup white wine

salt and pepper to taste

Directions:

Saute the onion and garlic in olive oil. Once soft, add the thyme, jalepenos, sage, nutmeg, and wine. Let the spice cook together for 2-3 minutes and add the potatoes and butternut squash.

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Cover the pan and let cook for 10 minutes. Add the pork and the bone broth and let the soup simmer for 20-30 minutes.

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Five minutes before serving, mix in the kale.

Salt to taste and serve.

 

 

 

 

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