butternut squash + coconut soup with crumbled sweet sausage

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I live in a world where Charlie Manson gets married. I live in a world where a woman tries to “break the internet” by choosing to remove her clothes. Our clamour smothers the world’s collective sorrow, drowns out the massive achievements so many other women make. I live in a world where ISIS buys and sells girls as if it’s another day at the market. I live in a country where some people don’t own a passport, and have no wish to see beyond what they know. I live in a world where people prefer to live in a perpetual darkness but they resist the very thing they seek when it’s presented to them. I live in a world where people tell me I’m lucky when I’ve spent most of my childhood mothering my mother and my adult life working for every single thing I own. Luck? Huh. I live in a country where people tell me I should write a book and I laugh and say dark isn’t for sale, kids. What’s fresh in the market today? YouTube stars, people who can’t string a sentence together but they’ve got that blog, their audience and pockets flush with Reward Style affiliate money. Because everyone’s in the business of dealing. Who wants art when you can profit off your personal brand? This is the world.

And I choose to eat soup.

INGREDIENTS: Serves 4
2 lbs of butternut squash, chopped into cubes
Olive oil, salt and pepper
2 tbsp. coconut oil
3 shallots, peeled and roughly chopped
4 cloves of garlic, peeled and roughly chopped
3 cups of vegetable stock
1/2 cup coconut milk
1 lb sweet sausage, casings removed

DIRECTIONS
Pre-heat the oven to 375F. Add the squash, olive oil (just enough to coat the squash), salt and pepper to a baking sheet. Roast for 45 minutes, turning the squash around midway through so all sides are browned and even. Remove the sheet and set aside to cool slightly.

In a large pot on medium heat, add the coconut oil, shallots, garlic and a pinch of salt. Cook for 2-3 minutes until the onions are slightly translucent. Add the squash and toss to coat. Add the vegetable stock and simmer for another 10 minutes. Add the coconut milk.

Using an immersion blender or Vitamix, blitz the soup until smooth. Allow to simmer on the stove on low while you cook the sausage.

Drizzle a little olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a wooden spoon. Allow to cook for 4-5 minutes and then stir the sausage in the pan until all sides are browned.

Add sausage to the soup + CHOW DOWN!

27 thoughts on “butternut squash + coconut soup with crumbled sweet sausage

  1. Yep, this is pretty much my favorite soup. 🙂 Save that I usually use lardons (bacon) and I drizzle the top with coconut cream. But I will definitely give the sausage a try…when the going gets tough…the tough eat soup?

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  2. This sounds incredible. I think I’m going to try and make it over the weekend. It sounds like the ultimate (healthy!) comfort food. And don’t knock RewardStyle (though I know what you mean 😉 )

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  3. Yay to soup. And yay to you. While all those others out there continue to do their thing, you keep doing yours. Dark IS for sale. A small captive audience is so much better than a large one that thinks you can break an internet with a greased (photoshopped) butt.

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