Butternut Squash and Italian Sausage Soup

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I made this soup yesterday. Very easy to follow instructions. I substituted chorizo sausage for the italian. Gave it a nice spicy kick ! Even reminded me of a tortilla soup I had at a restaurant. In fact, I took some tortilla chips and broke them into pieces into the soup, DELICIOUS ! I would definitely make this again. Nice change for the fall weather. Next time I make it, I may cut down the amount of broth/stock....as we like our soups a little thicker consistency. Overall it's a keeper !

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Make extra, you'll want 2'nds

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I found this recipe yesterday and was bound and determined to make it last night. My roommate is vegitarian so i substituted vegetable broth for chicken and kept the sasage seperate. Also my local store did not have butternut squash so i substituted two yellow squash and two sweet potatos. It turned out great and i like that the sasage is still in bigger pieces. Sent the recipe to my mom this morning for her to try

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One way to enhance this is by using eggnog instead of cream!

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We like spicier food and so we used andouille sausage instead of italian but overall a fantastic and easy soup to make. I don't even usually like butternut squash soup (or creamy soups in general because I find it bland and hate the texture. We didn't strain it so there was some chunkiness to it. And this had LOTS of flavor -- loved it!

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My husband is completely anti-squash and he loved this soup. I made it for someone who is ill and needs to eat smooth soups so I pureed it with a hand blender until it was completely smooth. My husband tasted it and asked if we could keep some for ourselves to have for dinner.
I roasted the squash, peeled and cubed it and roasted it again for a few more minutes - I think this is the key to deeper flavors. Next time I might try spicier sausage, though even the mild sausage gave it more kick than I expected. I skipped the fresh sage garnish just to save time.

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I thought this was pretty average. In spite of all the ingredients, it didn't have a lot of depth of flavor and was really more a "Sausage Soup," with an unappeallig texture of little bits of grainy sausage floating through which totally overwhelmed the butternut sqaush.

I am typing it as I am sitting eating the leftovers (one plus - it makes a LOT, but it's just kind of OK and certainly not the usual Emeril greatness.

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This recipe is ridiculously good and super easy to make. I used dried spices instead of fresh.

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I wanted a savory dish for my butternut squash and this looked promising. I knew my day would be busy so I wanted something quick and simple for dinner.
Consequently, I did not expect much from the recipe but I was plesantly surprised. The flavors work well together and I would not change a thing. This is comfort food at it's best.

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I made this with slight modifications and it was incredible! When heating the oil, I added 2 sprigs of rosemary(minus stems and then added the sausage. Since most of my family are lactose intolerant, as well as keeping it lower in calories, I omitted the cream as well as the vinegar.
It was so amazing, I had to make a double batch 2 days later!