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!
Butternut Sausage Soup
Prep Time: 45 minutes
Servings: 6-8 servings
8 cups of homemade bone broth (I tried sheep, pork, and chicken bone broth)
2 tablespoons of extra virgin olive oil
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
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.
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.
Five minutes before serving, mix in the kale.
Salt to taste and serve.