Saturday, April 23, 2011

Primal Butternut Squash Soup

I made this soup for dinner last weekend.  I needed to use up another butternut squash and thought a soup sounded good.  I had some locally made polish sausage (some would call it ring sausage) in the freezer, so I decided to add that.  And I just threw in some veggies that I had in my freezer.  You could add whatever veggies you have on hand for this.  Corn would be great, but it's not primal or paleo, so I didn't add it.  If I would have left the peas out, it'd be considered paleo.  This soup came together really quickly and it tasted great!  All three of us enjoyed it a lot. 

Butternut Squash Soup

1/4 cup butter
1 large butternut squash, cooked
1 can fire roasted diced tomatoes
1 pound locally made, nitrate-free polish sausage, diced
2 cups peas
2 cups chopped zucchini (I used yellow zucchini from my freezer)
1 cup coconut milk
2-3 cups chicken stock
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
salt and pepper to taste

If your squash isn't already cooked and mashed, you'll need to do this first. 

Melt the butter in a large soup pot.  Add in all the veggies, stock, coconut milk, and spices.  Stir to combine.  Let simmer for about a half hour.  Enjoy!

This post is linked to:
Fresh Bites Friday at Real Food Whole Health
Fight Back Friday at Food Renegade
Simple Lives Thursday at GNOWFGLINS
Pennywise Platter Thursday at the Nourishing Gourmet

1 comment:

Country Girl said...

Thanks for sharing!
I used this with some modifications for what I had on hand and it was really good! Here's what I did if you wanted to see.