Description
A hearty and flavorful soup made with roasted butternut squash, savory sausage, and aromatic herbs, perfect for chilly days.
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casing removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- Optional: chopped parsley or parmesan cheese for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss cubed butternut squash with olive oil, spread on a baking sheet, and roast for 25-30 minutes until tender and slightly caramelized.
- In a large pot or Dutch oven, cook the sausage over medium heat until browned. Remove with a slotted spoon and set aside.
- In the same pot, add diced onion and cook until soft, about 5 minutes. Add garlic and cook for another minute.
- Add the roasted squash, chicken broth, thyme, and sage. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches and puree carefully.
- Return the soup to the pot (if using a blender), stir in the cooked sausage and cream. Simmer for another 5-10 minutes until heated through.
- Season with salt and pepper to taste. Garnish with chopped parsley or grated parmesan if desired. Serve hot.
Notes
- Use spicy sausage for added heat and flavor.
- For a lighter version, substitute cream with milk or a non-dairy alternative.
- This soup freezes well for up to 2 months.
- You can add kale or spinach for extra nutrients.