Name: Creamy GAPS Squash Sausage Soup
Ingredients: 2 pounds butternut squash, cubed; 2 cups homemade chicken stock; 4-6 cloves garlic, pressed; 3 tablespoons Red Boat fish sauce (sugar-free); 1 – 13 ounce can of organic gum-free coconut milk; 1 pound sugar-free pork sausage, browned, keeping the drippings to add to the soup as well; 1 to 2 teaspoons smoked paprika; 1/2 teaspoon fresh ground black pepper; 1 to 2 teaspoons dried thyme

Description

A creamy and simple GAPS Squash Sausage soup that is full of flavor.

Ingredients

Scale

2 pounds butternut squash, cubed
2 cups homemade chicken stock
4–6 cloves garlic, pressed
3 tablespoons Red Boat fish sauce (sugar-free)
1 – 13 ounce can of organic gum-free coconut milk
1 pound sugar-free pork sausage, browned, keeping the drippings to add to the soup as well
1 to 2 teaspoons smoked paprika
1/2 teaspoon fresh ground black pepper
1 to 2 teaspoons dried thyme

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Instructions

Simmer the squash & garlic in the stock until very tender, then puree with stick blender (or in blender)
Add all the rest of the ingredients and gently simmer until the flavors blend
OPTIONAL: if you like some “heat,” carefully add 3 to 4 pricked habanero peppers to the squash simmering stage, then carefully remove without touching your fingers to them, and definitely don’t spill the seeds!