Butternut Squash and Sausage Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large butternut squash, about 3 pounds, halved, seeds removed 2 tablespoons vegetable oil 1/2 teaspoon salt Freshly ground black pepper 1/2 pound sweet Italian sausage, removed from casings 1 large onion, chopped 6 cloves garlic, minced 1 tablespoon chopped fresh sage1 teaspoon chopped fresh marjoram 6 cups light chicken stock or broth 1 teaspoon cider vinegar or lemon juice 1/2 cup heavy cream, or more to taste
Yield: 4 servings
Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user AGREE001.
Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
Number of Servings: 4
Recipe submitted by SparkPeople user AGREE001.
Nutritional Info Amount Per Serving
- Calories: 511.1
- Total Fat: 24.9 g
- Cholesterol: 46.2 mg
- Sodium: 3,852.9 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 1.0 g
- Protein: 31.2 g
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