Brandy’s Coconut Butternut Squash Soup
This is quick and easy if you have a lot of leftover butternut squash, and are looking for something new to do with it. You can also start with fresh squash , it will add some cook time to get the squash prepared
Ingredients
Cooked butternut squash - small squash sized
1/2 lb hot Italian sausage
1 large onion diced
1 can raw pumpkin
1 apple diced
2 T minced garlic
2 cups vegetable or chicken broth
2 t fresh ginger minced
2 t smoked paprika
1/4 t cayenne
pinch or nutmeg or allspice
1 can coconut milk
soft butter
B&G to taste
fresh sage to garnish the soup
Cook your squash if you do not have left-overs. We cook butternut with soft butter spread on the meat of the squash, and a sprinkle of B&Gerk. This can take 30-50 minutes in the oven at 375, or ~20 in the microwave.
Caramelize the onions in a pan.
Add and brown the Italian sausage, add apple and garlic to the pan to soften them.
Add Italian sausage mix and pumpkin to a blender or food processor, blend them. I like it when the sausage all but disappears. Dump this into a pot on medium low heat. Repeat until all of the sausage and squash has been blended.
Mix into the pot the raw pumpkin, broth, and nutmeg.
Simmer for ~20 minutes. Add coconut milk and minced ginger. Optionally add some parsley flakes.
Taste your creation. Mix in B&G to get the final flavor.
Garnish with shredded sage leaves and/or sour cream.
Sometimes a dollop will do!
Other times, you need the klitchen sink.
Add sage -it is a must