Butternut squash soup with apple and sage
Recipe type: Butternut squash, apple and sage soup
Cuisine: Soup, starter
Serves: 4
 
This classic fall soup uses the fresh flavors of seasonal produce and savory bacon to warm, comfort and nourish. A healthy starter or add lamb sausage to make this a meal.
Ingredients
  • 1 tablespoon of chopped sage
  • ½ apple, diced
  • 2 cups of butternut squash puree
  • 2 rashers of bacon, cut into thin strips
  • 2 tablespoons of onion, diced
  • 1 cup of bone broth
  • 1 teaspoon of salt (divided in half)
  • 2 garlic cloves, diced
  • optional: ½ teaspoon of cayenne pepper or chopped habanero pepper to taste
  • optional: 1 tablespoon of chopped cilantro
  • optional: 1 lamb sausage, cut into piece
  • 1 tablespoon of fat of choice (I used butter but you can use coconut oil, ghee, lard, etc..)
Instructions
  1. Roast butternut squash in the oven at 400 for about 40 minutes to an hour depending on the size of the squash. You will know it's done when you can easily pierce it through the middle with knife.
  2. Let squash cool. Cut in half and scoop out the seeds. Scoop out the flesh with a large spoon and put it into a bowl. Mash the squash with a fork or potato masher.
  3. Saute onions and bacon in fat of choice on medium heat until the onions become fragrant and start to turn translucent. Salt the onions as they are cooking with ½ teaspoon of salt.
  4. If using raw lamb (or other type of) sausage, then cut into pieces and throw in the pan to brown for a few minutes.
  5. Add chopped garlic and saute for one minute.
  6. Throw in the butternut squash flesh and mix to coat with fat, bacon, onions and garlic. Sprinkle with cayenne or throw in chopped habanero if using.
  7. Pour in the chicken broth and throw in the diced apple.
  8. Mix the broth and squash together with a large spoon or spatula until well combines. Then throw in the chopped sage and add last half teaspoon of salt.
  9. If you like your soup to be of a thinner consistency add more water or chicken broth until you reach your desired consistency. If you like your soup very thick and hardy then let simmer uncovered until the broth evaporates enough to reach the desired thickness.
  10. Mix the soup as it is cooking. I find that soup cooks best on medium heat.
  11. Taste the soup to see if it needs more salt. Ladle into bowls and serve with a garnish of chopped cilantro or more freshly chopped sage.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/11/20/butternut-squash-soup-with-apple-and-sage/