Italian Sausage & Squash Soup

By dyannucci

Very good winter soup

Serve with olive and tomato bruchetta

Kalamata olives, tomatoes with olive oil and balsamic vinegar

Ingredients

• 1 LB bulk italian sausage
• 1 1/2 cups diced onion
• 2 TBSP minced garlic
• 1 buttrnut squash peeled seeded and cut into 1"chunks
• 1/4 tspn red pepper flakes more if you want it spicier
• 2 cups chicken broth
• a bit of white wine 1/4 cup
• 2 cups of water
• 1 cup of red bell pepper, diced
• 1/2 cup heavy cream or substitute condensed milk
• 1 tspn of dried sage
• 1 tspn sugar
• 2 cups baby spinich
• 3 tbsp brandy (or more)
• salt and pepper to taste

Details

Servings 4
Cooking time 50mins

Preparation

Step 1

Brown sausage in 1 tbsp of oil over medium heat until cooked through. Drain on paper towel plate and set aside.

in a large pot, sweat onions over medium heat until soft, about 5 minutes. Add garlic and saute for 1 more minute

Increase heat to medium - high
heat , add squash and pepper flakes, and saute for 5 minutes.

Stir in broth, wine and water, bring to a boil, simmer until sqash is soft, about 10 to 13 minutes. Puree soup with immersion blender, then add bell pepper, cream, sage and sugar and simmer for 5 minutes.

Stir in spinich, brandy and sausage and simmer until spinach wilts and sausage is heated through, about 2 minutes.

Season with salt and pepper.