Creamy Butternut Turkey Sausage Soup with Sage

Ingredients

• 4 oz (115 g) lean ground turkey
• 1/2 tsp fennel seeds, crushed
• 1 tbsp (3 g) fresh sage leaves
• Pinch of salt and black pepper
• 1 tsp (5 ml) olive oil
• 1/4 small onion, chopped (30 g)
• 1 clove garlic, minced (3 g)
• 1 cup (150 g) butternut squash, diced
• 1/4 cup (45 g) canned white beans, rinsed
• 1 1/2 cups (360 ml) low-sodium gluten-free chicken broth
• 2 tbsp (30 ml) unsweetened coconut milk
• 1 tsp (5 ml) apple cider vinegar

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Method

1. Chop half the sage and mix it into the turkey with the fennel, salt, and pepper - this is your sausage meat.
2. Heat the oil in a pot. Fry the remaining sage leaves for 30 seconds, until crisp, and lift them out.
3. Brown the turkey in the same oil for 5–6 minutes, breaking it up, until 165°F (74°C). Set half aside for the topping.
4. Add the onion and cook for 2 minutes, until softened, then add the garlic for 30 seconds, until fragrant. Add the squash, beans, and broth and simmer for 14–16 minutes, until the squash is tender.
5. Off the heat, cool for 5 minutes, then blend creamy with a stick blender. Stir in the coconut milk and vinegar; top with the reserved turkey and crispy sage.