Creamy GAPS Squash Sausage Soup

  • Author: Melanie


A creamy and simple GAPS Squash Sausage soup that is full of flavor.



  • 2 pounds butternut squash, cubed
  • 2 cups homemade chicken stock
  • 46 cloves garlic, pressed
  • 3 tablespoons Red Boat fish sauce (sugar-free)
  • 113 ounce can of organic gum-free coconut milk
  • 1 pound sugar-free pork sausage, browned, keeping the drippings to add to the soup as well
  • 1 to 2 teaspoons smoked paprika
  • 1/2 teaspoon fresh ground black pepper
  • 1 to 2 teaspoons dried thyme


  1. Simmer the squash & garlic in the stock until very tender, then puree with stick blender (or in blender)
  2. Add all the rest of the ingredients and gently simmer until the flavors blend
  3. OPTIONAL: if you like some “heat,” carefully add 3 to 4 pricked habanero peppers to the squash simmering stage, then carefully remove without touching your fingers to them, and definitely don’t spill the seeds!

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