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Butternut Squash Fall Harvest Soup

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Ingredients
  

  • 3-4 cups cubed butternut squash
  • 1 cup raw carrots
  • 1 cup raw cubed sweet potato optional - sweet potatoes add a nice sweetness to this soup! If you use them, go with only 3 cups of the butternut squash
  • 1/2 pound organic ground pork or chicken sausage
  • 6-8 cups organic chicken broth
  • 1 tablespoon cinnamon
  • 1 tablespoon curry
  • 1 teaspoon turmeric
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 400 degrees
  • Lightly coat the butternut squash, sweet potatoes and carrots with olive oil and season with salt and pepper
  • Layer on a cookie sheet and bake for 35-40 minutes (until soft)
  • In the meantime, coat the bottom of a stock pot with olive oil. Heat on medium and cook the sausage until done.
  • Once the vegetables are done, allow to cool slightly. Then add them to a blender along with your spices and half of the chicken broth. Blend until extremely smooth in texture. (Note - if the vegetables are too hot the mixture can explode in the blender, so make sure they cool slightly!)
  • Once blended, pour the mixture over the sausage in your stock pot and add the rest of the chicken broth to desired consistency.
  • Add salt and pepper to taste.
  • Cook at a simmer for 20 minutes.
  • Top with goat cheese and enjoy!