Sausage Sage Butternut Squash Soup

Looking for the easiest dairy free butternut squash soup recipe that embodies that taste of all the fall flavors? I got you covered with this delicious thick creamy sage sausage butternut squash soup recipe. This recipe doesn’t require a lot of prep time and comes together fairly quickly. It also reheats very well, which makes it perfect for meal prepped lunches. I love how the sage, fennel, and garlic pair with the butternut squash and sausage flavors, as it makes this dairy free soup recipe very savory and filling. – Kara

Serves 4

Ingredients:

• 4 garlic cloves, minced
• 1 tbsp of olive oil
• 3 tbsp of fresh sage, finely chopped
• 4 cups of vegetable broth
• 1/2 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1/4 tsp of cloves
• 1 butternut squash, peeled and cubed
• 12 oz of ground mild or country sausage
• 1/2 tsp of fennel seeds
• 1 cup of Milkadamia or your choice of non-dairy milk
• 1/4 cup of dairy free parmesan

Directions:

In a large pot, place the cubed butternut squash and all the vegetable broth in.

Bring to a boil, then add the 2 tbsp sage, the cinnamon, nutmeg, and cloves and let it cook over a medium high heat until the butternut squash is easily pierced by a fork.

Remove from heat, keep half of the liquid in the pot and drain the rest.

In a large pan, over medium low heat, add the oil, garlic, and sage to the pan and cook for 3 mins.

Then immediately add the sausage and fennel seeds to the pan raising the heat to medium high.

Break the ground sausage apart and cook until the sausage is browned.

Then in the pot that has the butternut squash, using an immersion blender, blend the butternut squash and liquid together.

Then add the non-dairy milk and non-dairy parmesan cheese and blend again until the soup is creamy and thick.

Then stir in the sausage and serve.

Serves  4 | Calories per serving: 366 | Fat: 23.4 g | Carbs: 24.1 g | Net Carbs:  20.9 g | Protein: 17.1 g |Iron: 13.7 %