Wednesday, January 4, 2012

Roasted Butternut Squash & Sausage Soup

From Kristi’s Kitchen
As featured on the Beyond Organic Facebook Page


1 large butternut squash, roasted
1 small head of garlic, roasted (about 15 cloves)
2 tbsp. organic butter OR grapeseed oil
1lb. homemade turkey sausage (recipe follows)
½ large onion, diced
2 ribs of organic celery, diced
6 2/3 c. organic chicken stock (be sure it is seasoned with sea salt & garlic powder to taste)
¼ tsp. sea salt
1/8 tsp. cinnamon


-Preheat oven to 400 degrees
-Cut squash long-ways in half, lightly oil or butter; season generously with sea salt and black pepper and lay cut side down on a parchment lined baking sheet
-Cut top off of garlic, lightly oil and sprinkle with sea salt –lay cut side down on same baking sheet
-Roast squash for 50 minutes and garlic for 40 minutes in preheated oven
-While squash and garlic are roasting, make up turkey sausage and brown with onion and celery –deglazing the pan with 1/3 c. chicken stock
-In a food processor, process half of roasted squash/garlic with half browned sausage and 2 c. chicken stock –pouring the processed mixture into a large soup pot
-Repeat the process with the rest of sausage and squash/garlic  and 2 more c. chicken stock
-Return the second batch to the same soup pot
-Add remaining chicken stock (2 1/3 c.), stirring until silky smooth
-Add 1/8 tsp. ground cinnamon
-Bring to a simmer and adjust the sea salt to taste (I added an extra ¼ tsp. –but it’s up to you)

Homemade Turkey Sausage
From Kristi’s Kitchen


1 lb. ground organic turkey
1 tbsp. grapeseed oil
2 tsp. sea salt
2 tsp. ground sage
1 tsp. anise seed
1 tsp. dried thyme
½ tsp. black pepper
¼ tsp. garlic powder
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/8 tsp. ground allspice


-Combine all ingredients in a bowl until well incorporated
-Heat cast iron skillet over medium heat
-Brown sausage meat with onion and celery until tender

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