Thick and Hearty Butternut Squash Soup

Thick and Hearty Butternut Squash Soup

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This a favorite of my family. Add croutons or toasted squash seeds for added texture. It has the taste and smell of Fall. Add grilled cheese sandwiches or serve as a meal on it's own.

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Pennington, NJ

Ingredients

  • 1 lg. butternut squash (about 3 pounds) halved, seeds removed
  • 2 Tbs. vegetable oil
  • 1/2 tsp. salt
  • freshly ground black pepper
  • 1/2 lb. sweet Italian sausage, removed from casings
  • 1 lg. onion, chopped
  • 6 cloves garlic, minced
  • 1 Tbs. dried sage
  • 1 tsp. marjoram
  • 6 C. light chicken stock or broth
  • 1/2 C. heavy cream, or more to taste

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Directions

Preheat the oven to 400 degrees. 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.While the squash is cooking begin to cook the sausage. In a large saucepan over medium-high heat, add the remaining vegetable oil. When the vegetable oil is hot, add the sausage. Cook until golden brown (about 4 minutes). Add the onions and cook, stirring, until the onions are 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 and stir well to combine. Bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Add the cream and adjust seasoning to taste. 

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