Butternut Squash Soup with Spicy Italian Sausage (Serves 8-12)
- 4-5 Italian sausage links, removed from casings (Or approx. 1 lb bulk sausage)
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 leek, (white part only), diced
- 1 shallot, minced
- 1clove garlic, minced
- 1 medium butternut squash, peeled, seeded and rough chopped
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon maple syrup
- 11/2 quarts low sodium chicken stock
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ cup half and half
In a wide stockpot, brown sausage over medium heat in olive oil (approx 8 minutes). Take out half of the cooked sausage and reserve. Next, add onions, carrots, celery, leeks, shallots and garlic to brown, approx 10 minutes. Next add butternut squash to brown. Deglaze with vinegar. Add syrup and chicken stock. Simmer for 30- 40 minutes. (Until squash is soft)
Use an emersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Add the cream after blending then add the reserved sausage for a chunkier texture, then season with salt and pepper. Serve with warm crusty bread.
recipe by chef kristen schumacher - www.heirloomchef.blogspot.com - chefschu@gmail.com
Here is an archive of Kristen’s previous recipes published in Snoqualmie Valley-Issaquah Macaroni Kid:
Crispy Brown Rice Peanut Butter Munchies
