Roasted Butternut Squash & Sausage Soup

From Kristi’s Kitchen

As featured on the Beyond Organic Facebook Page
www.facebook.com/livebeyondorganic

Ingredients:

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

Directions:

-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

Ingredients:

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

Directions:

-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