Butternut Squash Soup With Chicken Sausage
- 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
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
More Recipes and Ideas:
Curried Butternut Squash Soup with Paneer (Indian Cheese) Croutons and Turmeric Oil, Curried Butternut Squash Soup, Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots, Fried Chicken Recipes, Seafood Soup Recipes, Shrimp Creole Recipes, Beef Stroganoff Recipes, Stuffed Pork Chops Recipes, Easy Main Dish
Thank you! your flag was submitted.