Hubbard Squash & Sausage Soup

Ingredients

1 Pound of Ground Sausage

1 Medium Onion, chopped

1 Cup Carrots, sliced

1/2 Cup Celery, sliced

1 Tablespoon Olive Oil, optional

3 Cups Roasted & Pureed Hubbard Squash

14 ounces Canned Coconut Milk

4 Cups Chicken Broth

Salt & Pepper to Taste

2 Tablespoons Cornstarch, optional

1/4 Cup Cold Water, optional

Instructions

1. In a Dutch Oven, heat the olive oil.
2. Brown the sausage with the carrots, celery, and onions. Drain the fat (if necessary).
3. Add the roasted squash puree and chicken broth. Season with salt and pepper.
4. Bring to a boil. Reduce heat and cover, simmering until the carrots are tender.
5. Whisk together the cornstarch and water. Set aside.
6. Stir the coconut milk into soup. Add the cornstarch and stir.
7. Heat gently and stir until the soup is warm and thickened.