This warm soup is sure to hit the spot on a cold winters day. It’s got some spice due to the italian sausage but not too much, just right.
- 1 large butternut squash
- 1 pound bulk Italian sausage
- 1 medium onion, chopped
- 1 garlic clove. minced
- 8 cups chicken stock
- 1 1/2 teaspoon oregano
- 1 teaspoon basil
- 1 teaspoon sea salt
- 1/4 cup to 1/2 cup coconut milk, optional
Preheat oven to 350. Cut squash in half and remove seeds. Lay squash cut-side down in baking pan with about 1 inch of water. Bake for about one hour or until soft and cooked through. Allow to cool and scoop out flesh. Meanwhile, cook sausage, garlic and onion in large pot until sausage is cooked through. Drain fat. Stir in chicken stock and seasonings. Add squash and stir. Heat to boiling. Reduce heat and simmer 20 minutes. Remove from heat and stir in coconut milk.
Entered in Fresh Bites From at Real Food Whole Health