This is a warming soup perfect for cooler Fall/Winter weather and is best enjoyed next to loved ones and snuggly pets.
Curried Butternut Squash Soup with Sausage & Kale
(paleo, gluten free, dairy free)
- 3 tbsp olive oil or coconut oil
- 1 lb organic ground chicken sausage (or any kind) (optional)
- 1 bunch of kale, chopped
- 1 medium butternut squash, peeled and cubed
- 1 large onion, peeled and diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp coriander
- Salt and Pepper to taste
- 1 quart chicken broth
- 1 cup canned coconut milk
- Chopped cilantro to garnish
- Chopped Cashews (optional)
Melt one tablespoon of oil in a saucepan over medium heat and sauté chicken sausage until no longer pink. Add kale and sauté 3-5 minutes, set aside.
Meanwhile in a large pot, melt the rest of the oil and sauté the squash, onion and garlic for 3-5 minutes. Add the spices. Add the broth and bring to a boil. Cover and reduce to low. Simmer for 15-20 minutes. Puree the soup using an immersion blender or regular blender.
Add back to pot and add the coconut milk. Add in the sausage and kale. Stir until combined and heated through.
Serve in bowls and garnish with cilantro and cashews. YUM!
Note: Omit the sausage and use vegetable broth instead of chicken broth to make it vegan.