- 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