Ingredients

The following ingredients have 12 Servings
  • 1 large butternut squash (about 4 pounds), peeled and cubed
  • 2 tablespoons olive oil
  • Sea salt and ground black pepper
  • 3 tablespoons butter or olive oil (I use this brand) code peaceloveandlowcarb for 15% off
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 1 ½ teaspoons rubbed sage (I use this brand of spices)
  • 1 teaspoon sea salt (this is the only brand of salt I use) code peace for 15% off
  • ½ teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Pinch of cayenne pepper
  • 4 cups chicken stock, divided
  • 1 pound ground sausage (this is where I get my favorite sausage)
  • 1 cup heavy cream (sub full fat coconut milk for dairy free or Whole30)
  • sour cream, optional garnish (sub unsweetened almond milk yogurt for dairy free or Whole30)
  • fried sage leaves, optional garnish
  • roasted pepitas, optional garnish.

Instruction

  • Preheat the oven to 375°F.
  • Spread the cubed squash in a single layer across a rimmed baking sheet.
  • Drizzle with olive oil, season generously with salt and pepper, and toss. Roast for 40 minutes, tossing halfway through.
  • While the squash is roasting, heat the butter in a large dutch oven or soup pot over medium-low heat. Once the butter is melted, add the onion, garlic, sage, salt, ginger, nutmeg and cayenne. Cook until the onions are translucent and the garlic and spices are fragrant.
  • Deglaze pan with ½ cup of the chicken stock, scraping up and mixing in any bits that are stuck to the bottom of the pan. Transfer the onion mixture, with the liquid to a high-powered blender. When the squash is finished roasted, add the squash and the remaining chicken stock to the blender with the onions and puree until smooth.
  • Increase the heat in the pan to medium-high and cook the sausage. Once it is browned, drain the excess grease. Pour the pureed squash back into the pan with the sausage.
  • Mix in the half and half, taste and add more salt and pepper if needed. Cook on medium for 10 minutes, stirring frequently,
  • Then reduce heat to low and let simmer 30 minutes.
  • Top with sour cream, fried sage, and pepitas before serving, if using.