Fall Harvest Squash Soup with Boerewors

November 11, 2019

The perfect Paleo soup for fall & winter, and using up leftover squash and greens to satisfy your Caveman Diet cravings! Brought to you by Carson Sweezy!

Ingredients:

2 acorn squash (or 1 butternut)
1 lb of Ayoba Beef & Pork Boerewors Sausage
1 yellow onion quartered
1 yellow onion, diced
1 clove garlic, minced
2 qt of stock
1 bunch Tuscan kale, roughly chopped (or whatever dark leafy greens you have)
1 tsp ground cumin
2 tsp smoked paprika
1/4 tsp ground cinnamon
1/4 tsp ground cloves

Instructions:

Preheat oven to 475.
Peel and cube squash into 1-inch chunks.
Line sheet tray with olive oil and place 2/3 of the squash and the quartered onion on the tray. Roast in oven 15 minutes or until slightly charred and cooked through.
Meanwhile, heat a dutch oven over medium-high heat with coconut oil. Sear Ayoba Boerewors Sausage, about 2 minutes each side.
Lower the temperature to medium heat and cook for about 5 minutes on each side (until internal temperature reaches 145°F). Remove from pan.
With pan at medium heat, add diced onions and sauté until translucent.
Add garlic, cumin, cinnamon, and paprika. Sauté one minute.
Deglaze with stock, and add roasted squash.
Bring to a boil. Using food wand (or blender), puree until smooth.
Add remaining squash and bring to a boil, 10 minutes or until squash cubes are fork-tender. Add chopped kale.
Serve topped with sliced sausages, charred onion, and roasted squash seeds (optionally, stir in chopped, cooked Boerewors to the soup at the end).