I invented this soup a couple of weeks ago, and the bf said it could possibly be the best soup he’s ever tasted. So I jotted down the ingredients, and tried it again this morning. It wasn’t a fluke. It truly is awesome. So much so, that I’m calling it Heaven in a Bowl.

Want to make it yourself? Here’s how:

Olive or coconut oil
3 chicken sausages*, fully cooked and diced
1 large onion, diced
4 – 5 cloves garlic, minced
4 cups chicken broth
1 butternut squash (or similar pumpkin), cut into chunks
Freshly ground pepper
1 can coconut milk (not the ‘lite’ stuff)
2 large handfuls baby spinach

Heat some oil in a large sturdy pot. Sauté the diced sausage until browned; remove and set aside.

Add more oil, and sauté the onion till soft. Add the garlic and stir for 30 seconds. Add the broth, squash and pepper. Bring to a boil, reduce heat, and simmer till squash is tender. Remove from heat.

Blend with a stick blender until desired consistency is achieved.

Add the coconut milk and stir until incorporated. Add the sausage and spinach and stir until the spinach is wilted.

You’re welcome.

*I used Aidells, an all-natural brand of precooked sausages. I recommend finding one that includes some kind of fruit. I’ve tried both chicken/mango and chicken/apple; the fruity flavours go perfectly with the other sweet ingredients. If you are starting with raw sausages, cook and dice them before commencing this recipe.