BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP

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Butternut Squash and Italian Sausage Soup image

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.

Provided by herby

Categories     Vegetable

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 large butternut squash, about 3 pounds, halved, seeds removed
2 tablespoons vegetable oil
1/2 teaspoon salt
fresh ground black pepper
1/2 lb sweet Italian sausage, removed from casings
1 large onion, chopped
6 garlic cloves, minced
1 tablespoon chopped fresh sage, plus
12 whole sage leaves
1 teaspoon chopped fresh marjoram
6 cups low-fat chicken broth or 6 cups broth
1 teaspoon cider vinegar or 1 teaspoon lemon juice
1/2 cup heavy cream (or more)
2 tablespoons butter

Steps:

  • 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.

Nutrition Facts : Calories 475.7, Fat 28.8, SaturatedFat 13.3, Cholesterol 73, Sodium 682, Carbohydrate 47.4, Fiber 7.6, Sugar 9.2, Protein 13.9

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