I love simple, wholesome meals. This one is gluten and dairy free, and great for people who are on a Paleo diet. Butternut Squash is filled with vitamins, minerals, and fiber, including beta-carotene, folate, and vitamin A.
This nutrient-packed vegetable is slightly sweet and can be hard to get open. I always cut off the round end, and the split the long part in half lengthwise to cook. I’ve heard of people washing the outside and putting it whole in a Crock-Pot to cook, but I haven’t tried that method yet.
What I love about this recipe is that it’s so easy to do, and you can garnish it with green onion, cilantro, bacon and more to add additional flavor.
- 1 large butternut squash
- 1 – 32 oz carton of Chicken Broth
- 1 lb Andouille Sausage (links)
- Optional: Salt and pepper to taste
Preheat oven to 375 degrees Fahrenheit.
Line baking sheet with parchment paper.
Wash outside of squash with soap and water, rinse well. Cut off round end and scoop out the seeds. Cut long part in half lengthwise. Place on baking sheet and put in the oven for 30-45 minutes or until a knife inserted in the squash goes in and out easily. You want it the consistency of a baked potato.
Boil or bake sausages until done. (At the same time as the squash). Cut into 1/2 inch chunks and set aside.
When squash us done, scoop out the soft flesh into a heat safe bowl. Pour in the chicken broth. Using an immersion blender, mix until smooth. Add in salt and pepper to taste.
Serve soup in a bowl and top with sausage.