Butternut Squash Soup With Chicken Sausage

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

  1. 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.
  2. 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.
  3. 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.
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