I have been on a soup making frenzy lately (lots of recipes coming!). My husband loves my soups but sometimes he pouts and says “Where’s the meat?” So I made this soup especially for him.
Butternut Squash Soup with Sausage
1 lbs. Ground Sausage
2 Tbsp. Olive Oil
2 Medium Carrots, peeled and chopped
1 Medium Onion, chopped
4 Cloves Garlic, minced
2 teas. Ground Sage
1 teas. Salt
½ teas. Black Pepper
½ teas. Nutmeg
1 3-4 lbs. Butternut Squash, peeled and chopped
3 Tbsp. Butter
In a Dutch oven brown the Sausage over medium heat. Break it up into as fine a crumble as you can. Drain and set aside.
In the same Dutch oven add the Olive oil, Carrots and onion and increase heat to medium high. Cook until the onions are soft and translucent, about 5 minutes.
Add the Garlic, Sage, Salt, Pepper and Nutmeg let cook one minute.
Add the Butternut Squash and add just enough water to cover all the ingredients, about 3 cups.
Bring to a simmer and reduce heat to low. Simmer until the squash and carrots are soft enough to mash with a spoon against the side of the pot.
Working in batches pour the soup into a blender and puree.
Return the pureed soup back to the Dutch oven and add the browned Sausage over medium heat until warmed through.
Ladle into bowls and top with parsley for garnish.