Savory sausage and smoky sweetness of roasted acorn squash combine in this filling and aromatic Paleo soup to create a satisfying meal. Deep flavor is enhanced by spices like smoked paprika and dried herbs, and dairy-free creaminess is added by coconut milk. This dish is ideal for a relaxing evening in!
Ingredients: 1 acorn squash, halved and seeds removed. 1 tablespoon olive oil. Salt and pepper to taste. 1 pound Paleo-friendly sausage, sliced. 1 onion, diced. 2 cloves garlic, minced. 4 cups chicken or vegetable broth. 1 teaspoon smoked paprika. 1/2 teaspoon dried thyme. 1/2 teaspoon dried sage. 1/4 teaspoon cayenne pepper optional. 1/2 cup full-fat coconut milk. Fresh parsley, chopped for garnish.
Instructions: Set the oven's temperature to 400F, or 200C. Add salt and pepper to the acorn squash after sprinkling it with olive oil on its cut sides. Spoon the cut side of the squash halves onto a parchment paper-lined baking sheet. Roast squash for 30 to 40 minutes, or until it's soft, in an oven that has been preheated. Preheat a big pot to medium heat while the squash roasts. Sausage slices should be added and cooked until browned. Cook the chopped onion and minced garlic in the same pot as the sausage until they become tender. Scoop out the squash's flesh after it's roasted and combine it with the sausage, onion, and garlic in the pot. Add the chicken or vegetable broth and mix in the cayenne pepper if using, dried thyme, dried sage, and smoked paprika. To allow the flavors to meld, bring the soup to a simmer and cook for 15 to 20 minutes. After adding the coconut milk, cook for a further five minutes. After taking the soup off of the stove, puree it until it's smooth using an immersion blender. Or, put the soup in a blender and pure it until it's smooth, then pour it back into the pot. If necessary, taste the soup and add more salt and pepper to the seasoning. Garnish the hot soup with finely chopped fresh parsley. Have fun!
