I love making soup in the fall, it's an easy meal that warms you up. In my opinion, soups are the best way to enjoy fall ingredients such as pumpkin, acorn and butternut. For even those that hate the flavor of a squash, a simple soup can sometime sway them to enjoy this fruit. I'm a big believer in cooking the meat separate, as opposed to adding it into the soup as it simmers, I think it remains juicer and more flavorful. I hope you enjoy!
Butternut and Italian Sausage Soup
- 1 Butternut squash
- 3/4 lb Italian sausage
- 1.5 TB Olive oil
- 1/2 Cup Onion (diced)
- 4 Cups Chicken broth
- 1.5 T Salt
- 2 Bay leaves
- 1 T Hot sauce
- 2 TB Crema (or sour cream, creme fraiche)
- Heat oven to 350 degrees
- Peel the butternut squash and cut in half. Scoop out the seeds and discard. Chop up the squash into bit-sized pieces and then place on a baking sheet lined with foil (to make the clean up easier). Coat with 1/2 TB oil and 1/2 T salt, then place into the oven to bake for 25 minutes.
- Heat a large, heavy-bottom pot (like a dutch oven) over medium and add the remaining olive oil. Allow to warm for a few minutes, then add the onion. Cook for 8 minutes.
- Add the butternut squash to the onions, along with the broth, remaining salt, bay leaves and hot sauce. Cook for 10 minutes.
- While the soup cooks, in a separate pan, add the Italian sausage and cook over medium heat. Break up the sausage as you go, cooking about 8-10 minutes.
- Fish out the bay leaves from the soup and pour into a blender. Puree until the soup in smooth. Return the soup to the pot and cook for another 5 minutes.
- To plate, laddle some soup into a bowl, add the sausage to the middle of the bowl, and then swirl the crema around to finish. I hope you enjoy!