Friday, October 16, 2009
Butternut Squash and Sausage Soup
This soup is THE BEST! It just screams fall to me. I love fall. I love soup. I LOVE Butternut Squash. I think it's even on sale this week! Yee-haw! So here's the recipe...
1 large butternut squash, halved, seeds removed (see if a strong, capable husband or male will do it for you. Also, using Cutco knives has helped me a lot!)
a little olive oil
1/2 t salt
1/2 lb. sweet sausage
1 large onion, chopped
6 cloves garlic, minced
2 t sage
1/2 t marjoram
6 c chicken stock or broth
1 t cider vinegar or lemon juice
1/2 c heavy cream
Lightly coat the squash with olive oil. Season with salt and pepper. Bake in the oven until tender 45 min. - 1 hr. Scoop out the flesh. I sometimes do this in advance and keep it in the refrigerator.
In a large pot, cook the sausage and onion. Add the garlic, sage, marjoram, and cook stirring for 1 min. Add the cooked squash and chicken broth, stir, and bring to a boil. Reduce and simmer for 30 minutes. Then pulse in a blender in batches, or just buy an immersion blender thingy. That changed my life. I saw one on a cooking show and thought how cool it would be to have one and never have to pulse hot soup in a blender and burn myself again! Turns out, I had one in my kitchen all along. I got it for my wedding and didn't know what it was so I never used it. How crazy is that?
Finally, add the cider vinegar and the cream. Don't forget! I sometimes forget the cream and then get really mad at myself! How could I forget cream?
I have served this with a sourdough bread, made in my bread machine, and salad.
Be sure to invite me over for dinner when you make this, k?