| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces
- 4 cups cubed peeled butternut squash (1 small to medium squash)
- 3 medium carrots, chopped
- 1 stalk celery, chopped
- 1/2 medium onion, chopped
- 2 1/2 cups low-sodium chicken broth
- Kosher salt and freshly ground pepper
- 1/2 cup fresh sage or parsley leaves
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
- Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
- Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
Nutrition Facts
| Calories | 522 |
| Total Fat | 31 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 86 milligrams |
| Sodium | 636 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 8 grams |
| Protein | 22 grams |
Reviews
I would agree the recipe, if done without the sage is plain, however, it was perfect for our kids. We added goat cheese and chorizo sausage fried on top to our adult portions and it was fantastic!
If you want carrot juice, then this is a good recipe.
Here are my alterations:
No carrots. Double the onions (so whole onion chopped). No chicken broth.
Keep 1/2 cup of water when squash, onions, and celery finish boiling. Put in blender. Drain the rest.
Add 1 1/2 cup milk (I used oat milk for a nuttier flavor) and 1/4 tsp of cayenne and nutmeg (spiced optional) to blender.
Return to pot with sausage. Add crushed roasted walnuts (optional)
Voila! Better version of this recipe.
Definitely needs more seasoning. A lot more salt. Some Hungarian paprika. Bit of pepper. Otherwise, very good!
Loved it we use leaks instead of onions and we use chicken organic fennel and spinach garlic sausage and loved every bit of it it was wonderful!
Delicious! I used bulk turkey sausage instead of the chicken apple sausage. Yummy!
Looks delicious!!
DH made this for me while I was sick and we had some garden fresh squash to use up. SO GOOD. I wandered into the kitchen when he was about to wrap it up, and made a few personal adjustments: brought soup back up to a boil and added chicken bullion and 1/2 cup of cream. Added about 2 tsp powdered sage and cracked pepper as well. This was so good on my sore throat and the chicken sausage was amazing.
For all those who said it came out bland….I never just follow a recipe and the first time I made this it was addictively good! Some things I did:
1. I noticed immediately that there was too much carrot and celery and not enough butternut squash to get the butternut squash flavor I wanted, so I added extra butternut squash. The other key is seasoning. You have to season this soup to your taste. I added a little bit of salt, some white pepper, and a good portion of freshly cracked black pepper, then I added the fried up sausage and let it simmer for another 30 minutes or so and let me just say…this is my favorite soup and has been a huge hit with anyone I served it to!
1. I noticed immediately that there was too much carrot and celery and not enough butternut squash to get the butternut squash flavor I wanted, so I added extra butternut squash. The other key is seasoning. You have to season this soup to your taste. I added a little bit of salt, some white pepper, and a good portion of freshly cracked black pepper, then I added the fried up sausage and let it simmer for another 30 minutes or so and let me just say…this is my favorite soup and has been a huge hit with anyone I served it to!
this was just “ok” – like a lot of other reviewers, I did not think it had a lot of flavor. I added cinnamon, and apple – still not overly flavorful. Don’t think I will make again.
This is a great basic recipe, I found the chicken apple sausage at Sam’s. you will definitely want to add your own “oomph” to it though…maybe some hot sauce or a bit of brown sugar…to suit your own taste. Next time I might add a grilled Gruyere sandwich to the mix :