Butternut Squash & Sweet Sausage Soup

A wonderful recipe from Heifer International catalog/newsletter.

• Ready In: 2 hrs
• Serves: 6-8

Ingredients

• 1  large  butternut squash, halved & seeded
• 1 -2  tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 lb  sweet Italian sausage, chopped
• 1  large onion, chopped
• 6  garlic cloves, minced
• 2  teaspoons ground sage
• 1⁄2 teaspoon marjoram
• 6  cups  chicken stock or 6  cups broth
• 1  teaspoon cider vinegar
• 1⁄2 cup heavy cream
•  salt & pepper

Directions

1. Lightly coat the squash with olive oil (I use Black Truffle flavored olive oil from Trader Joes) and season with salt and pepper. Put in roasting pan with one cup water in bottom. Bake in 350 degree oven until tender, about 45 minutes to 1 hour. When done, scoop out flesh into bowl.
2. Cook sausage and onion in large pot with small amount of olive oil until onion is translucent. Add garlic, sage, marjoram and cook, stirring constantly for 1 minute. Add the cooked squash and chicken broth, stir and bring to boil. Reduce heat and simmer for 30 minutes. Salt & pepper to taste.
3. Pulse in blender in batches. Carefully - mixture is very hot. Stir in cider vinegar and cream and keep warm over low heat.
4. Serve with a dollop of sour cream. I put a small dollop of Pesto alla Genovese from Trader Joes on top of the sour cream.