Butternut Squash Soup With Chicken Sausage
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 522
- Total Fat
- 31 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 86 milligrams
- Sodium
- 636 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 8 grams
- Protein
- 22 grams
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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.