Butternut Squash And Italian Sausage Soup

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 large butternut squash, about 3 pounds, halved, seeds removed
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/2 lb sweet italian sausage, removed from casings
• 1 large onion, chopped
• 6 garlic cloves, minced
• 1 tablespoon chopped fresh sage, plus
• 12 whole sage leaves
• 1 teaspoon chopped fresh marjoram
• 6 cups low-fat chicken broth or 6 cups broth
• 1 teaspoon cider vinegar or 1 teaspoon lemon juice
• 1/2 cup heavy cream (or more)
• 2 tablespoons butter

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 lightly coat the squash halves with 1 teaspoon of the vegetable oil. season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. bake until very tender, about 45 minutes. when the squash is cool enough to handle, scoop out the flesh and reserve. discard the peel.
• 3 in a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. cook until golden brown, about 4 minutes. add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. add the garlic, sage and marjoram, and cook, stirring, for 1 minute. add the cooked squash and chicken stock, stir well to combine, and bring to a boil. reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
• 4 with a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. strain through a fine mesh strainer into a clean saucepan. add the cider vinegar and stir to combine. add the cream and adjust seasoning, to taste.
• 5 in a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. add the whole sage leaves and cook until crisp, 1 to 2 minutes. transfer the leaves to paper towels to drain.
• 6 serve the soup in bowls, garnished with the crispy sage leaves.