Itilian sausage & squash soup

• 1 lb italian sausage
• 2 tbsp olive oil, divided
• 1 1/2 cup diced onion
• 1 1/2 lb butternut squash, peeled, seeded, cut into 1" chunks.
• 1/4 tsp red pepper flakes
• 2 cup low sodium chicken broth
• 2 cup water
• 1 cup diced red bell pepper
• 1/2 cup heavy cream
• 1 tsp ground dried sage
• 1 tsp sugar
• 2 cup packed baby spinach
• 3 tbsp brandy
• 2 tbsp minced garlic

1. Brown sausage in 1 tbsp.
2. oil in a skillet over medium high heat until cooked through drain and set aside.
3. Sweat onion and garlic in 1 tbsp.
4. oil in a large pot over meafium heat until soft, 5 min.
5. Increase heat to medium high , add squash and pepper flakes, and sautae 5 min.
6. Stir in broth and water, bring to a boil,and simmer until squash is verry soft, about 10 min.
7. Puree soup with a handheld blender,then add bell pepper, cream, sage, and sugar; simmer until bell pepper is temder,about 5 min.
8. Stir in brandy, and sausage, and simmer until spinich wilts and sausage is heated through, about 2 min; season with salt and black pepper.

italian sausage, olive oil, onion, butternut squash, red pepper, chicken broth, water, red bell pepper, heavy cream, ground dried sage, sugar, baby spinach, brandy, garlic

Taken from cookpad.com/us/recipes/331120-itilian-sausage-squash-soup (may not work)