Description
The perfect Fall soup with pumpkin, butternut squash and chicken sausage.
Ingredients
Scale
- 1 teaspoon olive oil
- 3–4 chicken sausage links, sliced
- 1/2 yellow onion, small diced
- 3 garlic cloves, minced
- salt and ground black pepper
- 1 heaping cup butternut squash, diced
- 1 14.5 oz. can roasted tomatoes, drained slightly
- 1 15 oz. can pure pumpkin puree
- 1 quart high quality chicken bone broth
- 1 15 oz. can unsweetened coconut milk
- 1 inch Parmesan rind (optional)
- 1 large handful fresh spinach
- 2 tablespoons fresh parmesan cheese, grated
- garnish with fresh parsley, chopped
Instructions
- Heat a large stock pot over medium/high heat. Add in the olive oil and sliced chicken sausage. Sauté for a few minutes or until the sausage begins to brown. Remove the sausage from the pot and place on a small plate and set aside.
- Turn the heat to medium and add in the onions and garlic. Sauté for 2 minutes. Sprinkle in a large pinch of each salt and pepper and the diced butternut squash. Sauté for another 2 minutes.
- Pour in the roasted tomato, pumpkin puree, bone broth, coconut milk and Parmesan rind (if using). Stir to combine and bring up to a simmer (small bubbles) and cook for 6 minutes.
- Turn the heat off and add the sausage back into the pot, along with the spinach and half of the grated Parmesan cheese. Stir to combine.
- Ladle into bowls and garnish with remaining Parmesan cheese and parsley.
Notes
For a short cut, buy the butternut squash from your grocery store already diced.
Remove the Parmesan rind or keep it in the pot – just don’t eat it. The longer it is in the pot the better – so much flavor.
- Prep Time: 5
- Cook Time: 25
- Category: soup
- Method: stove-top
- Cuisine: Italian