Italian Sausage and Squash Soup

By cindygwest

Ingredients

• 1 pound bulk Italian sausage
• 2 T. olive oil, divided
• 1 1/2 cups diced onion
• 2 T. minced garlic
• 1 butternut squash, peeled, seeded, cut into 1-inch chunks (about 1 1/2 pound)
• 1/4 t. red pepper flakes
• 2 cups chicken broth
• 2 cups water
• 1 cup diced red bell pepper
• 1/2 cup heavy cream
• 1 t. ground dried sage
• 1 t. sugar
• 2 cups packed baby spinach
• 3 T. brandy
• salt and black pepper to taste

Details

Servings 8

Preparation

Step 1

Brown sausage in 1 T. oil in a skillet over medium-high heat until cooked through. Drain on a paper-towel-lined plate; set aside.

Sweat onion and garlic in 1 T. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to med-high, add squash and pepper flakes, and saute 5 minutes.

Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes.

Puree soup with a handheld blender, then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes. Stir in spinach, brandy and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes. Season with salt and pepper.