Butternut Squash Sausage Soup
Butternut squash sausage soup is a filling fall dinner: roasted squash and garlic blended silky smooth, then loaded with spicy sausage and crisp sage.
Servings 6 Servings
Ingredients
- 3 lb butternut squash
- 6 cloves garlic unpeeled
- olive oil for coating the squash
- 2 medium yellow onions minced
- ¼ cup olive oil
- 2 tbsp fresh sage leaves only, chopped
- 1 tsp fresh thyme leaves only
- 1 quarts chicken stock or vegetable stock
- kosher salt to taste
- ½ cup half and half or heavy cream
- 1 lb hot Italian sausages casings removed and divided into bite-sized pieces
- 6 fresh sage leaves whole, stems removed
- black pepper to taste
- 1 tbsp sour cream optional
Instructions
- Preheat the oven to 375ºF. Line a rimmed baking sheet with parchment paper or aluminum foil.
Roasting Butternut Squash
- Cut the stem end off the butternut squash and cut in half lengthwise. Scoop out the seeds and stringy membrane, as much as possible. Place 3 garlic cloves in each cavity, drizzle with olive oil and flip over so the cut side is down on a baking sheet. Roast for 40-60 minutes or until tender when pressed. Remove and let cool until you are able to handle it.
- Scoop out the flesh and place in a bowl. Peel the roasted garlic and toss in the same bowl.
Soup
- Heat 2 tbsp olive oil in a large stock pot and add the onions, chopped sage, and thyme and cook over medium high heat until the onions start to translucent, about 10 minutes.
- Add the squash pulp, roasted garlic, and chicken stock. Bring to a bowl and then turn the heat down to medium low and let simmer for 20-25 minutes.
- Season the soup to taste with salt and black pepper. Using an immersion blender, blend the soup until smooth and no longer chunky. Add the half and half (or cream) and simmer 5 minutes more.
Browning Sausage & Frying Sage
- Meanwhile, in a medium skillet, brown the sausage until cooked through and no longer pink. Remove to a bowl and set aside.
- In the same skillet, add a tablespoon more of olive oil (if the pan is dry) and fry the whole sage leaves turning to brown both sides. Remove to drain on a paper towel.
Assembly
- Ladle the soup into bowls, top with cooked sausage, sage, and a swirl of sour cream (if desired). Season with fresh cracked pepper and serve.
Notes
*Key tip: Roast the squash cut side down until the flesh gives easily when pressed. That gives you the creamiest blend.
**Ingredient note: Bulk hot Italian sausage works too, so you can skip removing the casings. Use mild sausage for less heat.
***Substitution: Use vegetable stock and leave out the sausage for a vegetarian version. Kabocha squash works in place of butternut. See the post for more swaps.
****Storage: Refrigerate up to 4 days or freeze up to 3 months without the sage and gouda. Reheat gently on the stovetop with a splash of stock.
Nutrition
Calories: 553kcal | Carbohydrates: 38g | Protein: 18g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 70mg | Sodium: 802mg | Potassium: 1261mg | Fiber: 5g | Sugar: 10g | Vitamin A: 24214IU | Vitamin C: 54mg | Calcium: 179mg | Iron: 3mg
