Butternut Bisque with Sausage and Spinach

By Lily Scott, Founder of Lily’s Ladle

Author’s Notes: OK—this recipe is for my friends who think butternut squash soup is boring. This recipe is here to rock your socks. It is full of beautiful fall and winter vegetables and comes together easily. No roasting, scraping or washing a sheet pan. Just a deeply flavorful and satisfying bowl that will wow any butternut un-believer. It’s a little sweet and savory, smooth and toothsome all at the same time. Enjoy!

Ingredients

• 3 tbsp butter or olive oil

• 1 medium onion, roughly chopped

• 2 cloves garlic, sliced

• 1 tsp cayenne pepper

• 1 tsp plus 1 tbsp fresh chopped sage

• 1/2 tsp salt

• 1 large butternut squash (about 3 cups), peeled and chunked into 1-inch pieces

• 1 small/medium sweet potato, peeled and chunked

• 1 3/4 cups Lily’s Ladle Veggie Mineral or Chicken Bone Broth

• 1 cup full-fat coconut milk

• 3 cups water

• 3 or 4 large links sweet Italian chicken sausage, out of casing

• 2 cups baby spinach