Butternut Squash Soup With Chicken Sausage

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil
  • 12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces
  • 4 cups cubed peeled butternut squash (1 small to medium squash)
  • 3 medium carrots, chopped
  • 1 stalk celery, chopped
  • 1/2 medium onion, chopped
  • 2 1/2 cups low-sodium chicken broth
  • Kosher salt and freshly ground pepper
  • 1/2 cup fresh sage or parsley leaves
Directions

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.

Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.

Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.

Per serving: Calories 522; Fat 31 g (Saturated 5 g); Cholesterol 86 mg; Sodium 636 mg; Carbohydrate 42 g; Fiber 8 g; Protein 22 g

Photograph by Christopher Testani

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


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    This recipe is featured in:

    Winter Produce Guide