Fall is officially here and that means seasonal root vegetables and winter squashes. Eating seasonal produce ensures the most nutrients and flavor from your food (and the greatest value). This recipe is simple and allows for plenty of leftovers or can feed up to 6 adults.
It is recommended to use organic products and ethically raised meats when possible.
Caution: if you are on a strict low-carb diet enjoy in moderation.
Butternut Squash & Sweet Potato Soup
1 butternut squash (chopped ½ -1” cubes)
1 large sweet potato (chopped ½-1” cubes)
1 large white onion chopped
1 1b grass-fed bulk pork sausage (I used hot Italian)
~24 oz. chicken stock (homemade is best!)
¼-1/2 c coconut milk
1 Tbsp. each dried rosemary & oregano & curry powder
½-1 tsp. red pepper flakes
1-2 Tbsp. ghee, coconut oil or bacon grease
In large stock pot, sauté onion in ~2 Tbsp. fat for a few minutes on medium heat. Add squash and sweet potato cook for about 5-10 min.
In a separate pan, sauté sausage and set aside.
Add, ½ chicken stock to the squash & potato pot, let come to a boil on medium heat then cover and turn on low for about 20-30 minutes until soft.
Use immersion hand blender to mix until smooth. Add remaining chicken stock (may add more or less until desired consistency), sausage, herbs and coconut milk. Simmer on low to medium heat (being careful not to bring contents to boil) for 15-20 more minutes. Serve hot and enjoy!
This article was written by Lauren Colletti, FNP-C at Wiseman Family Practice.