It's not fall, but I'd like to pretend that it is
So, this recipe was born one day after I took the recipe for a stuffed acorn squash and thought, "I love these flavors so much but I want them in soup form," and voila! Creamy Sausage Autumn Soup lives! This soup is Whole3o compliant, tasty, and reminds me of crisp autumn days. I love it. I hope that you do too!
Creamy Sausage Autumn Soup
makes: 4 servings
Soup
1 honey crisp apple
1 can full fat coconut milk
1 lb ground pork sausage
1 acorn squash
1 sweet potato
bag of spinach
1/4 t pepper flakes
1 t onion powder
1 t thyme
1 t sage
1/2 bag of tuscan kale
32 oz chicken stock
1t salt
Pork sausage sauté
1 T olive oil
1/4 t cayenne
1 t cinnamon
1/4 t cloves
1 t fennel seeds
1 t paprika
1/2 white onion
1t salt
1. First and foremost, cube EVERYTHING. Remove skin on sweet potato and acorn squash. Cub onion, apple, sweet potato, and acorn squash. Set aside
2. In a large ~soup~ pot, sauté sausage in 2 T of olive oil, once it begins to pink and sizzle, add spices for sauté. Once the sausage is cooked, remove from pot and set aside. Leave juices in pot.
3. Sauté onions in the sausage juices. When they’re translucent, toss squash, sweet potato, and apple into the pot with chicken stock and other spices. Stir.
4. Bring to a boil until potato is cooked through.
5. Add coconut milk, sausage, kale, and spinach. let simmer for 10 min or longer, stir so that kale and spinach wilt.