Sausage & Butternut Squash Soup
Creamy, Rich, Yummy and Easy Butternut Squash Soup!
Ingredients
BUTTERNUT SQUASH
- 2 tbsp Extra Virgin Olive Oil
- sprinkle Salt
- sprinkle Pepper
- few sprigs Thyme
SAUSAGE
- 1 tbsp Extra Virgin Olive Oil
- 5 cloves Garlic - diced
- 1/2 Onion - diced
- 1 tbsp Bay Leaves - chopped up
- 1 teaspoon Old Bay
- 1 teaspoon Black Pepper
- 1 pound Sausage - ground
SOUP BASE
- 5 cloves Garlic - diced
- ¼ Onion - diced
- 4 Bay Leaves - chopped
- ½ teaspoon Black Pepper
- 32 oz Chicken Broth
- 1 can Creamy Chicken Soup with herbs
Might Need
- as needed Lemon Juice
- as needed Heavy Cream
Instructions
SQUASH
- Preheat oven to 400° - line pan with parchment paper
- Cut squash in half
- Brush the squash with olive oil and sprinkle with salt and pepper, place some sprigs of thyme
- Place the squash face down - roast for about 30minutes
- * make the sausage and the soup base while the squash is roasting
- Let cool - scoop seeds and other goodies out and set aside
- Scoop the rest of the squash out and place in the soup base
SAUSAGE
- Sauté' all the ingredients listed under sausage, then add the sausage in and cook completely
- remove sausage and set aside
SOUP BASE
- Sauté the garlic / onion and bay leaves
- Add in the chicken broth and the chicken soup - simmer on low
- Scoop the roasted squash into the soup base and continue to simmer for about 15 minutes
BLEND
- Dump the soup into the blender and blend until smooth
- Strain if needed.
- Add in the sausage and cook on low for 15 minutes
- TASTE - taste the soup - if needed add lemon juice and cream - VERY LITTLE at a time.
- * you can also add the sausage as you plate if you do not want to add directly to the soup.