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Mandie

Butternut Squash Soup with Sausage

Creamy butternut squash soup with sage, nutmeg and browned sausage.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground sausage
  • 2 tbsp olive oil
  • 2 medium carrots peeled and chopped
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 tsp ground sage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground nutmeg
  • 1 (3 to 4 lb) butternut squash peeled and cubed
  • 3 cups water or chicken broth about enough to cover
  • 3 tbsp butter
  • fresh parsley for garnish

Method
 

  1. In a Dutch oven over medium heat, brown the sausage, breaking it into small crumbles. Drain and set aside.
  2. Add the olive oil, carrots and onion to the pot. Cook over medium-high heat until the onion is soft, about 5 minutes.
  3. Stir in the garlic, sage, salt, pepper and nutmeg and cook 1 minute.
  4. Add the squash and just enough water or broth to cover, about 3 cups. Bring to a simmer, then reduce the heat and cook until the squash and carrots are very tender, about 25 minutes.
  5. Stir in the butter until melted. Puree the soup with an immersion blender, or carefully in batches in a blender.
  6. Return the soup to the pot, stir in the sausage and heat through. Garnish with parsley and serve hot.

Notes

Keeps 4 days in the fridge or 3 months in the freezer.