I roasted the Godzilla of butternut squashes the night before and had a huge amount left over, so decided to add it to this soup rather than noodles as a handy, starchifying paleo maneuver.
- 1 white or yellow onion
- 2 green tomatoes
- 3 cloves of garlic
- plenty of cayenne pepper
- olive oil
- 2 sweet Italian pork sausages
- 1 bunch of chard
- 2 cups roasted butternut squash chunks
- 32 oz chicken broth
- salt to taste
- Cut a butternut squash into quarters and roast at 450 degrees for approximately an hour, checking regularly and removing when soft.
- Sautee the chopped onions in olive oil in a large pot on medium high heat until soft.
- Add chopped garlic cloves and stir for a minute or two, adding olive oil if necessary to keep things from sticking.
- Add chopped green tomato and continue sauteeing until soft, then sprinkle with salt and cayenne pepper to taste.
- Squeeze the ground pork out of the sausage casings into small balls and add these to the pot, keep stirring until the meat has browned, adding a small amount of broth.
- Chop chard into small pieces and add to the pot, add a little more broth and cover the pot and simmer on low for about 5 minutes or until the leaves have softened.
- Add the remaining broth and simmer on low.
- Cut the roasted butternut squash into spoon-sized pieces and add 2 cups of this to the soup.
- Continue simmering on low for 10 minutes or longer, keeping warm until serving.