GAPS Squash Sausage Soup
My mom has a way of making ordinary…extraordinary.
Her idea of taking her granddaughters on an outing over Christmas break was to take them out to lunch and to the craft store, buying them each a bundle of fun, creative stuff.
This simple outing was conducted while traipsing in and around town like Mary Poppins singing Frozen songs at the top of their lungs, not caring who would see or what they thought.
She’s also been making this delicious but straightforward squash sausage soup for years. Recently she made it GAPS friendly at my request. It’s so yum!
I hope you enjoy it as much as we did over the holidays.
A creamy and simple GAPS Squash Sausage soup that is full of flavor.
- 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
- 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!