Last year I went to a tea house in Albany with my family and had the most awesome butternut squash and sausage soup. It is not much to look at, but it tastes great. I finally got around to buying an immersion blender and this was a great recipe to try it out on. This is my adaptation of the Emeril recipe.
- 1 large butternut squash, about 3 pounds, halved, seeds removed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/2 pound sweet Italian sausage or spicy chicken sausage, removed from casings
- 1 large onion, chopped
- 6 cloves garlic, minced
- 1 tablespoon chopped fresh sage
- 6 cups light chicken stock or broth
- 1 teaspoon cider vinegar or lemon juice
- 1/2 cup heavy cream, or more to taste
- 2 tablespoons butter
Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon 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. 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 and 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 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. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
Enjoy!
