Butternut Squash Soup With Chicken Sausage

Save Recipe
  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe

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.

Butternut Squash Soup

Butternut Squash Soup

Roasted Butternut Squash

Roasted Butternut Squash

Coconut Curried Butternut Squash Soup

Instant Pot Butternut Squash Soup

Caramelized Butternut Squash

Butternut Squash Chicken Pot Pie

🤤 More Drool-Worthy Recipes