Butternut Squash and Sausage Soup

By Zopmama

Ingredients

• 1 1 to 4-1/2 butternut squash (4 to 4-1/2 pounds)
• 1 1 1 medium onion, chopped
• 1 1 1 medium tart apple, peeled and coarsely chopped
• 2 2 2 teaspoons olive oil
• 6 6 6 garlic cloves, minced
• 2 2 2 teaspoons dried thyme
• 1/2 1/2 1/2 teaspoon pepper
• 1/2 1/2 1/2 teaspoon dried marjoram
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon ground cinnamon
• 1/8 1/8 1/8 teaspoon ground nutmeg
• 6 6 6 cups reduced-sodium chicken broth
• 4 4 4 fully cooked Italian chicken sausage links, chopped
• 4 4 4 large carrots, chopped
• 2/3 2/3 2/3 cup reduced-fat plain Greek yogurt
• 4 4 4 teaspoons minced fresh sage
• 1 1 1 teaspoon cider vinegar
• Corn bread croutons and additional yogurt, optional
• 3 3. to to 15-20 mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.
• 4 4. 2/3 8 before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired. Yield: 8 servings (3-1/4 quarts).

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

1.
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-60 minutes or until tender. Cool slightly. Scoop out pulp; set aside.

2.
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.

3.
Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.

4.
Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.
Yield: 8 servings (3-1/4 quarts).