Sausage and Spaghetti Squash Soup

An easy soup found on a blog site.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 6

Ingredients

• 1  small spaghetti squash (about 3 pounds)
• 12  ounces mild Italian sausage, casing removed
• 2  tablespoons olive oil
• 1  cup dry white wine
• 1  medium  white onion, cut into small dice
• 10  cups low sodium chicken broth
• 3  garlic cloves, minced
• 6  ounces  Baby Spinach, washed
•  salt & fresh ground pepper
• 1  tablespoon fresh thyme
• 1⁄4 teaspoon  crushed red  chili

Directions

1. Using a sharp chef’s knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
2. Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.
3. Add squash, season again with salt and pepper, chili and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.
4. Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
5. Sprinkle with some Parmesan cheese.