Liz’s Kitchen – Butternut Sqaush Sausage Soup Recipe

This recipe is one of my all-time favorite finds! I found it in a newspaper when I was living in Missouri and I’ve shared it with so many people throughout the years because it’s so delicious. I’m switching a few things up to make this Whole30 approved but the taste will remain amazing! This is a classic fall recipe but perfect for ALL cold weather. Your house will smell amazing and your belly will more than happy!

Butternut Squash Sausage Soup

• 1 tablespoon canola oil
• 1 large onion
• 3 celery stalks
• 3/4 teaspoon caraway seed
• 1 package of hot or mild Italian sausage – Whole30 Recipe Here
• 1 medium butternut squash
• 1 sweet potato
• 4 cups chicken broth (Chicken Bone Broth For Whole30)
• 1 cup water
• 1 clove garlic
• 1-2 tablespoons of salt through out

Let’s get the Mise en Place out of the way – there is a whole lot of chopping, peeling a dicing! Chop onion and celery stalk and set aside. Next, peel the butternut squash and then slice in half and remove seeds from inside the squash and chop meat into 1-inch chunks (learn an easy way to handle the butternut squash here). Cut the sweet potato, with skin on, in similar size. Chop garlic and set aside. Phew – the hard work is done.

In a large pot over medium heat, heat oil and sauté onions, celery, 1 teaspoon of salt and caraway seed and cook for 3 minutes. Add sausage and break it up and cook until cooked through. If you’re going for Whole30 it’s not super hard to make Italian sausage – just a few spices and mixing with your hands! Check out this easy recipe here.

Add remaining ingredients, increase heat to medium-high and boil for about 15 minutes or until squash is tender. Take a small taste of the broth and season for your liking, it will probably need more salt.

Then (I like to do this, you don’t have to) reduce down to low and let sit for an hour or two. I like to let everything just chill together for a while! You are going to love this so much!