Butternut Squash Soup with Sausage


Butternut squash soup

 

I’m so excited that FALL is finally here. I’m in Texas and it we had summer like weather all through the month of October. Boo!!! Well it’s November now and a breezy 60 degrees. It’s time for some Butternut Squash. Honestly, I think this squash gets overlooked and I’m guilty of that myself. Butternut Squash is a neat looking squash you will find near the spaghetti squash which seems to be more popular.

Butternut squash is delicious and you get a lot in this oddly shaped fruit. Jason and I turned this into some delicious soup. I was surprised at how meaty this squash was. The seeds are contained to one side and not too messy.  Butternut Squash is a great meal idea when you are trying to eat healthy. We added some sausage to it to make it even meatier. YUMM-O!

in process squash

Check out our simple recipe for a very tasty Butternut Squash Soup w/ Sausage.

ingredientsIngredients

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 process 1in process 3Instructions

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.

Add the Butter and stir until melted.

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.

Serve hot.

Butternut Squash Soup with Sausage
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the Garlic, Sage, Salt, Pepper and Nutmeg let cook one minute.
  4. Add the Butternut Squash and add just enough water to cover all the ingredients, about 3 cups.
  5. 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.
  6. Add the Butter and stir until melted.
  7. Working in batches pour the soup into a blender and puree.
  8. Return the pureed soup back to the Dutch oven and add the browned Sausage over medium heat until warmed through.
  9. Ladle into bowls and top with parsley for garnish.
  10. Serve hot.

 

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