Butternut Squash Soup (Paleo)
During the cold winter months, it can be easy to resort to unhealthy eating habits. Frozen dinners or getting take out is not the answer! This tasty and easy-to-make soup is the perfect healthy option for the next chilly day.
2 large butternut squash
3-4 cups of chicken broth
1/2 teaspoon fresh ginger, peeled and minced
1/8 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground pepper
1 cup coconut milk (optional) (I use this kind because it is thick)
A favorite sausage from your local farm.
1 cup Pumpkin seeds
Generous pinch of sea salt
Preheat the oven to 400 degrees. Begin by cutting both squashes in half length-wise and scooping out the seeds. Place them face down on a parchment-lined baking sheet. Once the oven is heated, you will need to bake the squashes for 45 minutes to an hour. Check tenderness by piercing the squash with a fork.
While the squash is baking, saute the sausage on top of the stove until fully cooked. Once cooked and cooled, cut the sausage into smaller, bite-size pieces. Set aside for now.
Toss pumpkin seeds with oil and sea salt. Spread on a parchment lined cookie sheet and bake at 300 degrees for 15 minutes or until lightly toasted. If you only have one oven, this can be done after the squash has come out.
Once the squash is done cooking, let it cool for 5-10 minutes. Peel or cut off the skin then chop into chunks and place into a large pot. Add broth, fresh ginger, and seasonings. Heat to a simmer. Blend with an immersion blender or place batches into a high powered blender and blend until smooth.
With the soup in the pot, stir in the coconut milk.
Top and serve with sausage and toasted pumpkin seeds.