Butternut Squash Soup

• 3 lbs butternut squash
• 6 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/2 cup sausage (removed from casing)
• 2 cups small diced onion
• 1 cup small diced carrot
• 1 cup small diced celery
• 1 cup small diced leeks
• 4 tbsp minced shallot
• 2 tbsp minced garlic
• 4 tsp apple cider vinegar
• 3 quarts chicken stock
• 4 tsp maple syrup
• 2 tsp chopped herbs

1. Preheat oven to 425
2. Placed chopped squash in medium sized bowl. Drizzle with 4 tbsp of olive oil and season with 1/2 tsp of salt and 1/4 tsp of black pepper. Use sheet pan with parchment paper and place squash on sheet pan. Roast for 30 minutes (until lightly carmalized and tender).
3. Remove squash from oven and set aside. 2 gallon sauce pan over medium high heat and add 2 tbsp olive oil - tender sausage - cook approx 3 minutes. Add onions, carrots, celery, leeks stirring often for 5 to 7 minutes. Add shallots and garlic stirr continuously for 1 minute. Deglaze pan with vinegar. Add chicken stock. Place squash in pan with maple syrup and sage.
4. Bring pan to boil, reduce to simmer. Cook for 30 minutes, till veggies are tender. Puree and reseason if necessary.

butternut squash, olive oil, salt, ground pepper, sausage, onion, carrot, celery, leeks, shallot, garlic, apple cider vinegar, chicken stock, maple syrup, herbs

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-1250614 (may not work)