This has quickly become a family favorite, even after my kids discovered that the orange soup they had come to love was made from butternut squash. 🙂 I got this recipe from a good friend of mine that has been making it for years….give it a try, I promise you will be pleasantly surprised!
Ingredients:
I large butternut squash, halved, seeds removed
2 tablespoons of vegetable oil/olive oil
salt/pepper
1/2 pound of Italian sausage
1 large onion chopped
garlic
6 cups of chicken stock or broth
How to:
Lightly coat the squash halves with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper. Bake until tender, about 45 minutes. When it cools scoop out flesh and reserve. Not the prettiest picture, but here you go.
While squash is cooling I brown my sausage in the bottom of a soup pot. Add your onions and cook until they wilt and begin to carmelize, about 6 minutes. Add your garlic, I use already minced from a jar, but whatever you have is fine. Stir altogether for a minute or so. Add the cooked squash and chicken stock to the soup pot and stir to combine. Bring to a boil. Reduce the heat to low and let simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender ( I will link the one I have below, it’s awesome and is on mega sale right now) or in batches in a food processor or blender, puree the soup and Enjoy!
Epica Heavy Duty Immersion Hand Blender : http://amzn.to/2if05PY
