Butternut Squash Soup (AIP)
Sure to be a fall favorite, packed with all of the fall classic- Butternut Squash, Sage, Garlic and even sausage if it suits your fancy. Y’all know by now I love things that are free and cheap, you may also know that I find garnishing to be a quintessential component to a delicious meal, and soups are no different! This soup is excellent topped with jammy onions and blue/goat cheese crumbles (if you tolerate that kind of shenanigans), what better way to bring in a crunch component than to roast the seeds of the squash and use them as a topping.
A note on eating seeds: Seeds are NOT elimination phase compliant, if you haven’t reintroduced seeds or are hesitant about doing so skip the seeds… For me, they work, and frankly I think they’re so dang delicious there aren’t usually a ton left for garnishing.
Annnnyway….on to the soup!
Butternut Squash Soup
1 large butternut squash, peeled and cubed. Reserve seeds for roasting if you fancy
1 large onion, finely diced
Garlic cloves, peeled crushed and chopped. Measure with your heart, I personally use at least 4-6 depending on size
3-4 Sprigs of sage and thyme
2 tsp sea salt (a few cranks of Pepper if thats you, *not AIP elimination friendly
4 cups stock/broth (chicken or vegetarian)
1 lb pork sausage
1 thinly sliced onion, cipollini are bomb.com but any sweet ol onion will do.
1 tsp salt
Fat reserved from sausage or 2T cooking fat of your choosing
Warm 2 Tbsp olive oil in a heavy bottomed pot. Add garlic cloves and heat until beginning to soften/brown. Add chopped onion, salt and sage/thyme. Cook until onions start to brown.
Add butternut cubes to onion, stir to coat and cook a few minutes.
Add stock, cover and bring to a slow simmer, stirring occasionally. Cook until squash is very tender.
While squash is cooking brown and crumble sausage, toss some of the rendered fat with the seeds and put on parchment lined sheet to roast at 350f (about 15-20, until crispy and golden.)
In remaining pan drippings add onion slices and 1 tsp more salt cooking and stirring over med-low head until good and jammy.
When squash is tender puree using an immersion blender, or carefully transfer to blender jar, covering opening vent with a towel to let steam escape (so it doesn't explode and burn the living daylights out of you, trust me.) Blend until silky smooth.
Divide soup into bowls, top with sausage crumbles and onion (seeds and cheese if you're feeling fancy)
