Butternut Squash Soup With Chicken Sausage

• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces
• 4 cups cubed peeled butternut squash (1 small to medium squash)
• 3 medium carrots, chopped
• 1 stalk celery, chopped
• 1/2 medium onion, chopped
• 2 1/2 cups low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 1/2 cup fresh sage or parsley leaves

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes.
3. Transfer to a bowl using a slotted spoon.
4. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot.
5. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
6. Puree the soup in a blender in batches, then return to the pot along with the sausage.
7. Season with salt and pepper and keep warm.
8. Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat.
9. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute.
10. Remove with a slotted spoon and drain on paper towels.
11. Ladle the soup into bowls and top with the fried sage.
12. Per serving: Calories 522; Fat 31 g (Saturated 5 g); Cholesterol 86 mg; Sodium 636 mg; Carbohydrate 42 g; Fiber 8 g; Protein 22 g
13. Photograph by Christopher Testani

extravirgin olive oil, chickenapple sausage, butternut squash, carrots, celery, onion, chicken broth, kosher salt, fresh sage

Taken from www.foodnetwork.com/recipes/food-network-kitchens/butternut-squash-soup-with-chicken-sausage-recipe.html (may not work)