|Lop off the top of the butternut squash and then split it lengthwise.
Remove the seeds as best as you can.
Toss 3 unpeeled cloves of garlic in each cavity.
Drizzle with olive oil and flip over on a baking sheet so the cut side is down.
|Roast uncovered in a 375 degree oven for 40-60 minutes, or until the flesh is soft when pressed.|
|Gorgeous! And the house smells great by now too.|
|When it’s cool enough to handle, scoop out the flesh and put in a bowl.
Peel the garlic and toss in the same bowl with the butternut goodness.
|Mince 2 onions (I used the Cuisinart)
Add the onions to a large stock pot with about 3 tbsp of olive oil and saute. Toss in 2 tablespoons of chopped fresh sage and 1 tsp of fresh thyme.
Saute until the onions start to brown a little.
|Toss in the butternut squash.
|Pour in 2 quarts of chicken or vegetable stock and give it a stir.
Turn the heat down to medium-low and cook for another 25 minutes.
|Vegetarians – shield your eyes! Carnivores – like your lips!
Remove the casings from 5 Hot Italian sausages. Break into small bite-sized pieces and brown in a skillet.
|Browned meaty goodness!
Try, just try not to sample! I dare you!
It’s ok, I failed too.
|In the same frying pan that you used for the sausage, add a tablespoon of olive oil and toss in 5 or 6 sage leaves and brown them on both sides. Remove to a paper towel to drain.|
|Once they cool, they will crumble like crisp bacon.|
|If you have an immersion blender now’s the time to remember where you have it stored and dust it off.
If not, then you can cool the soup a tad and then use a blender or food processor.
Either way, process until smoooooooooth.
|Add 1/3 cup of half & half for some extra decadence. You could also omit this if you’d prefer it less creamy.
Whatever floats your boat.
|Toss in the sausage morsels. Hopefully you only ate 3 or 4 or 12.
I finished the soup with chunks of Gouda cheese, fresh ground pepper and a sprinkling of the crispy sage leaves.
Roasted Butternut Squash Soup with Spicy Sausage & Fried Sage
1 3 pound butternut squash
6 cloves garlic, unpeeled
Olive oil, for coating the squash
2 medium onions, minced
1/4 c olive oil
2 tbsp fresh sage, chopped
1 tsp fresh thyme leaves
2 quarts chicken or vegetable stock
Salt to taste
1 pkg Hot Italian Sausages, casings removed and divided into bite-sized pieces
5 or 6 Sage leaves, whole, stems removed
3/4 c Gouda Cheese, cut into chunks
Fresh cracked pepper
1) Preheat the oven to 375 degrees.