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Buttercup sausage soup

3 servings 

Each serving provides

(approximately 2¼ cups per serving)

1 lean 

3 greens 

3 condiments

4 1/2 Jennie O Sweet Italian sausages -3 lean

1 cup chopped leeks – 2 greens 

3 1/2 cups cooked buttercup squash- 7 greens 

2 cups low sodium chicken broth- 2 condiments 

1 garlic clove minced – 1 condiment 

1/2 teaspoon cumin – 1 condiment 

2 cups unsweetened plain almond milk -2 condiments 

1/2 teaspoon red pepper flakes – 1 condiment 

1/2 teaspoon pumpkin pie spice – 1 condiment 

2 Tablespoons Walden farms maple bacon syrup- 1/2 condiment 

2 Tablespoons Pb2 – 1 snack

Take the sausage out of the casing and cook with the garlic clove and leeks on medium heat. Set aside. In a large bowl mix well the buttercup squash, chicken broth, cumin, red pepper flakes, pumpkin pie spice. Add that mixture to a crockpot on low. Add your almond milk, syrup and pb2 powder and the cooked sausage to the crockpot and cook for approximately 2 hours on low-warm. Till all heated.

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