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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 grass-fed beef 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!
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