Butternut Squash And Italian Sausage Soup Recipe
- 1 lrg butternut squash - (abt 3 lbs) halved, seeded
- 2 Tbsp. vegetable oil
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 1/2 lb sweet Italian sausage casings removed
- 1 lrg onion minced
- 6 x garlic cloves chopped
- 1 Tbsp. minced fresh sage plus
- 12 whl sage leaves
- 1 tsp minced fresh marjoram
- 6 c. light chicken stock or possibly broth
- 1 tsp cider vinegar (or possibly lemon juice)
- 1/2 c. heavy cream or possibly more to taste
- 2 Tbsp. butter
- Preheat the oven to 400 degrees.
- Lightly coat the squash halves with 1 tsp.
- 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 till very tender, about 45 min.
- When the squash is cold sufficient to handle, scoop out the flesh and reserve.
- Throw away the peel.
- In a large saucepan over medium-high heat, add in the remaining vegetable oil and, when warm but not smoking, add in the sausage.
- Cook till golden, about 4 min.
- Add in the onions and cook, stirring, till the onions wilted and starting to caramelize, about 6 min.
- Add in the garlic, sage and marjoram, and cook, stirring, for 1 minute.
- Add in the cooked squash and chicken stock, stir well to combine, and bring to a boil.
- Reduce the heat to low, and simmer for 30 min, stirring occasionally.
- With a hand-held immersion blender, or possibly in batches in a food processor or possibly blender, puree the soup.
- Strain through a fine mesh strainer into a clean saucepan.
- Add in the cider vinegar and stir to combine.
- Add in the cream and adjust seasoning, to taste.
- In a small saute/fry pan, cook the butter over medium-high heat till it begins to turn brown around the edges.
- Add in the whole sage leaves and cook till crisp, 1 to 2 min.
- Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
- This recipe yields 4 to 6 servings.
vegetable oil, black pepper, sweet italian sausage, onion, garlic, sage, sage, fresh marjoram, light chicken, vinegar, heavy cream, butter
Taken from cookeatshare.com/recipes/butternut-squash-and-italian-sausage-soup-96198 (may not work)