Butternut Squash And Italian Sausage Soup Recipe

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0 votes | 1647 views
Servings: 4


Cost per serving $1.42 view details


  1. Preheat the oven to 400 degrees.
  2. Lightly coat the squash halves with 1 tsp. 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 till very tender, about 45 min. When the squash is cold sufficient to handle, scoop out the flesh and reserve. Throw away the peel.
  3. In a large saucepan over medium-high heat, add in the remaining vegetable oil and, when warm but not smoking, add in the sausage. Cook till golden, about 4 min. Add in the onions and cook, stirring, till the onions wilted and starting to caramelize, about 6 min. Add in the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add in the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 min, stirring occasionally.
  4. With a hand-held immersion blender, or possibly in batches in a food processor or possibly blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add in the cider vinegar and stir to combine. Add in the cream and adjust seasoning, to taste.
  5. In a small saute/fry pan, cook the butter over medium-high heat till it begins to turn brown around the edges. Add in the whole sage leaves and cook till crisp, 1 to 2 min. Transfer the leaves to paper towels to drain.
  6. Serve the soup in bowls, garnished with the crispy sage leaves.
  7. This recipe yields 4 to 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 424g
Recipe makes 4 servings
Calories 209  
Calories from Fat 164 78%
Total Fat 18.59g 23%
Saturated Fat 7.77g 31%
Trans Fat 0.18g  
Cholesterol 36mg 12%
Sodium 900mg 38%
Potassium 370mg 11%
Total Carbs 6.69g 2%
Dietary Fiber 2.3g 8%
Sugars 1.51g 1%
Protein 4.61g 7%
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