Butternut Squash and Italian Sausage Soup

By á-24535

adapted from Emeril Lagasse, 2001
freezes well

Ingredients

• 1 large butternut squash, about 3 pounds, halved, seeds removed (or buy 3 lbs worth of pre-cut butternut squash cubes)
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Freshly ground black pepper
• 4 sweet and/or hot Italian sausage links, removed from casings, and crumbled
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon dried marjoram
• 6 cups low sodium chicken stock/broth
• 1 teaspoon cider vinegar or lemon juice
• 1/2 cup heavy cream, or 1/2 cup milk thickened with 1 tablespoon cornstarch

Preparation

Step 1

1. Preheat the oven to 400F.
2. Lightly coat the squash halves with 1 teaspoon of the vegetable oil.
3. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper.
4. Bake until very tender, about 45 minutes.
5. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
6. In a large pot/dutch oven, over medium-high heat, add the vegetable oil and, when hot, add the sausage. Cook until golden brown, about 4 minutes. Remove sausage and keep in a separate bowl.
7. Deglaze the bottom of the pot with a few splashes of the chicken broth.
8. Add the onions and cook, stirring, until the onions wilt and start to caramelize, about 6 minutes.
9. Add the garlic, sage, and marjoram, and cook, stirring, for 1 minute.
10. Add the cooked squash and all the chicken stock, stir well to combine, and bring to a boil.
11. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
12. With a hand-held immersion blender, puree the soup until smooth. (or you could do this in small batches in a food processor or blender – do not fill to high because the hot liquid could explode).
13. Add in the cooked sausage, cider vinegar, and cream. Stir and let simmer another 10-15 minutes.
Adjust seasoning to taste.