The Rancher’s Sausage Butternut Squash Soup

Adding sausage to a classic butternut squash soup is always a good idea! This soup is hearty, and loaded with fiber and protein.

Ingredients:

• 4 oz of chopped Teton Waters Ranch sausages (pick your favorite flavor!)
• 1 sweet yellow onion, chopped
• 1 Tbsp avocado oil
• 1 cup raw cashews
• 1 Fuji apple, chopped with core removed, do not peel
• 1 large carrot, chopped, do not peel
• 2 pounds chopped Butternut squash (about a 3 pound squash)
• 4 cups low sodium beef stock or bone broth
• 1 tsp thyme
• 1/2 tsp salt

Preparation:

1. Heat oil in large pot.
2. Add onion and sauté for 5 minutes.
3. Add cashews, stir and sauté for 5 minutes.
4. Stir in apple, carrot, butternut squash and cook for 5 minutes with lid on.
5. Add vegetable stock, thyme, and salt.
6. Bring to a boil, reduce heat and simmer with lid on for 15-20 minutes, until squash is soft.
7. Meanwhile, brown the chopped sausage for a few minutes over medium-high heat on the stove.
8. Remove the cashew and veggie mixture from the heat.
9. Using an immersion blender, purée in the pot (or transfer to a stand blender in batches and purée).
10. Divide the soup into 4 bowls and top each bowl with approximately 1 oz of your Teton Waters Ranch sausage flavor of choice!