This recipe features one of the forgotten squashes, but also my favorite — buttercup. This is the type of squash that I ate most often growing up, and I love it now as much (or more) as I loved it then. My mom always made it as a mash and it often accompanied our holiday dinners, along with other meals in the fall. I don’t know why, but this squash isn’t as abundant in stores as some of the others and sometimes, can be hard to find. On the outside, it is dark green and looks very similar to a kabocha squash, but the texture on the inside is creamy, moist and smooth, unlike kabocha’s waxy and dry texture (that is actually the one squash I don’t care for). It has a natural sweetness, like most squashes, and is a delicious accompaniment to any meal or fantastic all on its own.
Cheers and enjoy!
Spicy Sausage and squash soup
- ~3 lb buttercup squash (butternut will work too)
- 1 Tbsp coconut oil
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 lb bulk spicy pork sausage
- 2 cups chicken bone broth
- 13.5 oz can full-fat coconut milk (I like this brand)
- 1/2 cup filtered water
- Himalayan sea salt and black pepper to taste
- 1 bay leaf
- 1 tsp apple cider vinegar
- Preheat the oven to 350 degrees. Cut squash in half and scoop out seeds. Place flesh side down on a baking sheet or other oven proof pan. Add about 1/2 inch of water to the pan. Roast in the oven for 45-60 minutes or until squash is tender. Set aside to cool.
- In a large pot over medium heat, melt the coconut oil. Then, add the onion and garlic, and stir. After a few minutes, add the pork sausage and break up with a spatula. Continue to cook for several minutes, until sausage is browned and cooked through.
- Next, scoop the buttercup squash flesh into the pot. Add the broth and stir. Then, add the coconut milk, water, apple cider vinegar, bay leaf, sea salt and pepper.
- Bring soup to a simmer over medium-low heat and let cook for 20-30 minutes. Remove bay leaf and serve.
Yields: ~4 servings