Ingredients
- 1 pound mild Italian sausage, uncased
- 2 15-ounce cans of pureed pumpkin
- 1 quart package of beef bone broth
- 1½ cup onion, diced
- 2 cups sliced mushrooms (an 8-ounce package works)
- 10 ounce package of frozen diced butternut squash (optional, but not really)
- 1-2 tablespoons fresh garlic, finely chopped
- Chopped savory spices to taste (e.g. thyme and/or rosemary)
- Salt and pepper to taste
How To Do It
- Cook the sausage in a pot until mostly done, breaking it up into small pieces in the process.
- Add the onion, mushroom and diced squash and sauté until almost completely cooked.
- Add garlic and seasonings and mix well.
- Mix in the pumpkin puree and bone broth and cook over low heat for 60-90 minutes, stirring occasionally.
Makes about 4 bowls. It probably qualifies as paleo if you’re into that.