Butternut Squash Soup

By corlear

Chef’s Note: When we think of fall, we yearn for this ideal autumn soup. Its seasonal color, roasted squash flavor, and andouille spiciness will have you praying it’s September soon!

Ingredients

• 2 (1 1/2 pounds) butternut squash
• Vegetable oil, divided
• 3 cups chicken stock, or canned chicken broth, divided
• 1 teaspoon minced garlic
• 1/4 cup chopped onion
• 1/2 cup finely chopped andouille sausage or spicy smoked sausage
• 1 teaspoon Louisiana hot pepper sauce
• 1 teaspoon Worcestershire sauce
• Dash ground nutmeg
• Creole Meat Seasoning (see recipe) to taste
• Brown sugar to taste
• Salt and black pepper to taste
• 12 (1/4 inch) slices andouille or spicy smoked sausage,
• 1 Granny Smith apple, peeled and chopped
• Plain yogurt for garnish

Preparation

Step 1

Preheat oven to 350 degrees.

Cut squash in half lengthwise and remove seeds. Rub just enough oil to coat squash and place flesh side down onto a baking pan. Roast squash in oven 45 to 60 minutes, or until tender.

Remove pulp. Use 4 cups to purée in blender with 1 cup chicken stock.

In a medium saucepan, sauté garlic, onion and chopped sausage in 1 tablespoon oil until tender. Add squash pulp, hot sauce, Worcestershire, nutmeg, Creole Meat Seasoning and remaining 2 cups chicken stock.

Bring to a boil, reduce heat and simmer 10 to 15 minutes. At this point, check soup for flavor and consistency. Add brown sugar, salt and pepper to taste. If soup seems a little thin, cook until reduced to desired consistency or add extra squash pulp.

Render sausage slices in a little oil in a small skillet over medium heat until beginning to brown. Add apple and sauté just until tender.

Ladle soup into bowls and garnish top with apple/sausage mixture and yogurt.

GARNISHING A PLATE:
To make zig-zag lines when garnishing a plate, put yogurt or sauce in a squeeze bottle. Or, for a disposable container, put garnish into a zip-lock bag. Snip off corner of bag and squeeze away!