Butternut Squash Soup With Chicken Sausage

Name: Butternut Squash Soup With Chicken Sausage
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters cubed peeled butternut squash (1 small to medium squash); 3 mediums carrots, chopped; 1 stalk celery, chopped; 340 grams cooked chicken-apple sausage, cut into 1/2-inch pieces; 118 milliliters fresh sage or parsley leaves; 4 servings Kosher salt and freshly ground pepper; 591 milliliters low-sodium chicken broth; 79 milliliters extra-virgin olive oil; 1 mediums onion, chopped

Butternut Squash Soup With Chicken Sausage might be just the main course you are searching for. One serving contains 444 calories, 18g of protein, and 31g of fat. This recipe serves 4. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 40 minutes. Head to the store and pick up kosher salt and pepper, parsley leaves, chicken broth, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat 1 tablespoon olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the sausage and cook, stirring occasionally, until browned, about 4 minutes.

Ingredients you will need

Sausage

Transfer to a bowl using a slotted spoon.

Equipment you will use

Slotted Spoon

Bowl

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.

Ingredients you will need

Chicken Broth

Vegetable

Carrot

Celery

Squash

Onion

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Sausage

Soup

Equipment you will use

Blender

Pot

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.

Ingredients you will need

Sage