Butternut Squash Soup With Sage and Sausage

  4.8 – 6 reviews  • Butternut Squash Soup Recipes

This avocado and shrimp salad is delicious. I cook it at least once per week.

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4
Yield: 4 servings

Ingredients

  1. ½ pound spicy bulk breakfast sausage
  2. 8 fresh sage leaves
  3. 1 pound butternut squash, peeled and chopped
  4. 2 stalks celery, chopped
  5. 2 small carrots, chopped
  6. 1 small onion, chopped
  7. ¼ cup sherry
  8. 3 cups chicken broth
  9. 1 cup beef broth
  10. 2 tablespoons brown sugar
  11. ¼ teaspoon pumpkin pie spice
  12. ¼ cup half-and-half
  13. freshly ground black pepper, or to taste
  14. 4 teaspoons sour cream

Instructions

  1. 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.
  2. 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.
  3. 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 292 kcal
Carbohydrate 29 g
Cholesterol 40 mg
Dietary Fiber 4 g
Protein 11 g
Saturated Fat 6 g
Sodium 841 mg
Sugars 11 g
Fat 15 g
Unsaturated Fat 0 g

Reviews

Robert Gonzalez
Not sure why I didn’t love this. It was good, just not zingy. I think I’ll add a bit more acid to brighten it (balsamic vinegar, lemon juice…) But it was good, and I’ll keep playing with it.
William Turner
Paired this with a complex salad at a big family (15 of us) meal at Christmas time. I used a food processor, as I didn’t have an immersion blender. I used small sweet peppers and kept the beef and chicken broth ratio at 1:1 (no more room in the pot!). Everyone, including my picky kids, really enjoyed it. We’ll be making this one again!
Adam Liu
This was pretty easy and quick to make… Whole family lived it
Barbara Yu
Delicious! Will make again. Thanks for the recipe!
Jeffrey Mccarthy
I added salt. I ate this with some homemade sourdough bread and it was delicious!
Darryl Chase
We enjoyed this soup (omitted the sugar).Needed a touch of sea salt though.

 

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