Butternut Squash and Italian Sausage Soup

"One of Emeril Lagasse's recipe that is SO GOOD. I usually use less broth (for a thicker soup), cream cheese instead of cream(b/c I like cream cheese), and sweet italian TURKEY sausage (leaner)....however any way you do it, it's delicious."
 
Butternut Squash and Italian Sausage Soup created by Jena Lewis
Ready In:
1hr 40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Preheat the oven to 400 degrees F.
  • Lightly coat the squash halves with 1 teaspoon 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 until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
  • In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
  • With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
  • In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
  • Serve the soup in bowls, garnished with the crispy sage leaves.

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  1. Jena Lewis
    Great soup... loads of flavor especially with the toasted sage leaves. I substituted regular milk instead of the heavy cream to save $$$ it still worked out fine. Definitely a hit at our house.
     
    • Review photo by Jena Lewis
  2. Jena Lewis
    Butternut Squash and Italian Sausage Soup Created by Jena Lewis
  3. Grannydragon
    Absolutely Excellent! The only change I made was to not blend it to smooth. I like the chunks. This is a keeper for my files. Thank you!
     
  4. Cinna-oats
    Wow, this was delicious! Fairly simple, too. I substituted soft tofu for the heavy cream (a healthy, lactose intolerant trick I recently discovered) and couldn't taste the difference. Highly recommend!
     
  5. Cinna-oats
    Wow, this was delicious! Fairly simple, too. I substituted soft tofu for the heavy cream (a healthy, lactose intolerant trick I recently discovered) and couldn't taste the difference. Highly recommend!
     

RECIPE SUBMITTED BY

I work at a local take out and catering shop and I'm getting ready to teach my first children's cooking class!!
 
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