1 large butternut squash (about 3 pounds), halved, seeds removed
2 T of The Olive Bin's Wild Mushroom & Sage Olive Oil
1/2 tsp salt
Freshly ground black pepper, to taste
1/2 lb sweet Italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 T chopped fresh sage, or 1 tsp dried sage
1 tsp chopped fresh marjoram, or 1/4 tsp dried marjoram
6 C light chicken stock or broth
1 tsp of The Olive Bin's Champagne Dark Balsamic Vinegar (Seasonal)
1/2 C heavy cream (or more to taste)
Roasted Butternut Squash & Italian Sausage Soup
Ingredients
Number Of Servings: 6
Directions
- Preheat the oven to 400 degrees Farenheit.
- Lightly coat the squash halves with 1 tsp of the olive 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. Remove from oven, and allow to cool.
- 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 olive oil. When hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes.
- Add the onions and cook until the onions wilt and start to caramelize, about 6 minutes (stirring continually). Add the garlic, sage, and marjoram; cook for 1 minute, stirring continually.
- 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.
NOTE: If you want a totally creamed soup, strain through a fine mesh strainer into a clean saucepan. Add the balsamic vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
Additional Info
From our friend and food instructor, Sandi Knapp
