by This butternut squash + carrot soup is mouth-watering good. Nourishing + satisfying on a cold winter’s day. Did I mention it’s going to be hovering around -30C in my neck of the woods this week?! That calls for soup everyday in my opinion. Keep warm, friends!
This recipe is seriously simple. Add in other veggies to roast alongside the squash and carrots and I’m sure there would not be much change in taste. Other vegetable ideas would be parsnips, zucchini, sweet potato or yams and cauliflower. Play around with it! Let me know in the comments if you make any modifications.
Also, I mention optional sausage as it isn’t crucial to the recipe, but takes the flavour up about 10 notches (making the recipe a 20/10). I used “Lumsden sausage” for this recipe – fresh butcher sausage from my hometown. “Lumsden Sausage” is so good that when my parents come to visit us, they stock our deep freeze. And bring a tub of honey (from a Manitoba farm). Because those two items are apparently the way to my heart.
Butternut Squash + Carrot Soup with (optional) Sausage
Ingredients
- 1 butternut squash
- 4 carrots (large)
- 3 garlic cloves, minced
- 1/2-1 tsp herbamere (or sea salt)
- 2 tsp turmeric
- 1/2 tsp black pepper
- 1-2 cups bone broth
- 1 pack butcher sausage
Instructions
- Preheat oven to 400
- Peel, seed (squash), chop and roast veggies for around 30 minutes, until tender.
- While veggies bake, fry up sausage (use your soup pot to save on dishes!). Cut into bite-sized pieces and set aside.
- Fry garlic in butter (or oil) until fragrant. Add in roast veggies.
- Add bone broth – start with 1 cup, puree, and add in more liquid to get the soup consistency you like.
- Add in sausage and herbamere (or salt) to taste. Add turmeric and pepper.
Notes
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