Paleo Butternut Squash Soup

Happy Valentine's Day!!!

This recipe was sent to me by our lovely, new mommy, Whitney. I have to thank her... and apologize to her at the same time, because I kind of changed the recipe up a bit. Some alterations were intentional in order to keep it within Paleo boundaries, the other modifications were accidental! I failed to read the recipe in its entirety and consequently ended up with this post! It turned out VERY good! But I promise I will follow the recipe closer next time! This recipe is adapted from the Food Network Kitchens, under Butternut Squash Soup.

Perfect for a rainy Valentine's dinner! Hope you enjoy!

Ingredients:

3 T olive oil

2 lbs. ground pork sausage

1 yellow onion, thinly sliced

4 cloves garlic, minced

1 T ground sage

1 tsp. sea salt

1 tsp. black pepper

2 15 oz. cans diced tomatoes

1 butternut squash, peeled, halved, seeded and diced (hardest part of the whole meal was cutting this up)... But they do sell pre-cut/peeled butternut squash for a time-saving option!

4 C organic chicken broth

1 tsp. coconut vinegar

Recipe:

Heat olive oil in a stock pot over medium heat. Add onion, garlic, sage, salt and pepper. Add sausage and cook until crumbly. Cover and cook until fragrant and soft. Add Tomatoes and cook for about 10 more minutes. Add the squash and broth. Bring to a simmer and cook, uncovered until vegetables are tenter, about 20 minutes or so. Stir in the vinegar last. Mix well! Serve in some soup bowls and top with chives, if desired, and enjoy!