BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP
Fall is my favorite time of year because I can make this soup. It's filling and delicious! There are many ways to customize the ingredients to suit your tastes. Sometimes I used flavored rice, depending on what I have on hand. Also, add more or less chicken broth to make the soup's thickness fit your liking.
Provided by Minnesota_Girl
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h18m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
- Place the butternut squash into the prepared baking dish, cut side down.
- Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
- Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
- Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
- Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
- Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 31.6 g, Cholesterol 76.4 mg, Fat 14.9 g, Fiber 3.7 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 1075.6 mg, Sugar 4.8 g
BUTTERNUT SQUASH AND SAUSAGE SOUP
Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes. , Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 783mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 14g protein.
BUTTERNUT SQUASH SOUP WITH SAGE AND SAUSAGE
The is a creamy, slightly sweet, and savory soup that is PERFECT for fall and the holidays! You can buy pre-cut butternut squash at some grocery stores.
Provided by Sarah Waltrip
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
- Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
- Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.
Nutrition Facts : Calories 291.5 calories, Carbohydrate 28.5 g, Cholesterol 40.1 mg, Fat 15.3 g, Fiber 3.6 g, Protein 10.7 g, SaturatedFat 6 g, Sodium 840.9 mg, Sugar 11.4 g
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions 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, stir well to combine, and 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. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
One of Emeril Lagasse's recipe that is SO GOOD. I usually use less broth (for a thicker soup), cream cheese instead of cream(b/c I like cream cheese), and sweet italian TURKEY sausage (leaner)....however any way you do it, it's delicious.
Provided by herby
Categories Vegetable
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- 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.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions 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, stir well to combine, and 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. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
Nutrition Facts : Calories 475.7, Fat 28.8, SaturatedFat 13.3, Cholesterol 73, Sodium 682, Carbohydrate 47.4, Fiber 7.6, Sugar 9.2, Protein 13.9
BUTTERNUT SQUASH & SWEET SAUSAGE SOUP
Make and share this Butternut Squash & Sweet Sausage Soup recipe from Food.com.
Provided by NannyMarvel
Categories Vegetable
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat the squash with olive oil (I use Black Truffle flavored olive oil from Trader Joes) and season with salt and pepper. Put in roasting pan with one cup water in bottom. Bake in 350 degree oven until tender, about 45 minutes to 1 hour. When done, scoop out flesh into bowl.
- Cook sausage and onion in large pot with small amount of olive oil until onion is translucent. Add garlic, sage, marjoram and cook, stirring constantly for 1 minute. Add the cooked squash and chicken broth, stir and bring to boil. Reduce heat and simmer for 30 minutes. Salt & pepper to taste.
- Pulse in blender in batches. Carefully - mixture is very hot. Stir in cider vinegar and cream and keep warm over low heat.
- Serve with a dollop of sour cream. I put a small dollop of Pesto alla Genovese from Trader Joes on top of the sour cream.
Nutrition Facts : Calories 349.2, Fat 16, SaturatedFat 7, Cholesterol 45.7, Sodium 771, Carbohydrate 40, Fiber 5.2, Sugar 9.9, Protein 15.3
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BUTTERNUT SQUASH SOUP WITH SWEET ITALIAN SAUSAGE
From meatwave.com
Servings 4Total Time 1 hr 20 minsCategory Soup
- Light a chimney 3/4 full of charcoal. While the fire is lighting, carefully cut the squash in half lengthwise with a large knife. Scoop out and discard the seeds. Brush the exposed flesh of the squash with olive oil and lightly season with salt and pepper.
- When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Place squash, cut side down, over the hot side of the grill. Cover and grill until squash is well browned, about 10-15 minutes. Flip squash over and move to the cool side of the grill. Cover and continue to cook until a paring knife can be inserted in the middle of the squash with no resistance, about 20-30 minutes more. Remove squash from the grill and let cool.
- While the squash is cooling, remove the sausages from their casings and brown the meat in a large dutch oven over medium heat, using a wooden spoon to break up the meat as it cooks. Remove the sausage to a paper towel lined plate, leaving as much rendered fat in the pot as possible (if there is not a lot of fat, you should add 1 tablespoon of butter). Add the onions to the dutch oven and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 second. Add the chicken stock, scrapping the bottom of the dutch oven to deglaze the pan. Scoop out the flesh of the butternut squash and add it in with the stock, bring to a boil, then reduce the heat and allow to simmer for 15 minutes, stirring occasionally.
- Using an immersion blender, or working in batches in a regular blender, puree soup until smooth. Add the heavy cream, nutmeg, and browned sausage. Bring back to a simmer, taste, and adjust seasoning with salt and pepper.
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