Roasted Butternut Squash Soup with Sausage
I LOVE soup any time of year but especially in the winter!! Who's with me?? And I LOVE butternut squash soup so was very excited when a friend shared her recipe with me. It's a winner, it makes a lot and even the kids enjoy it!!
Ingredients:
3-4 lbs butternut squash, peeled and seeded2 lg carrots, peeled
1 small yellow onion
3 cloves garlic, peeled
1 tbsp extra virgin olive oil
3/4 tsp sea salt, divided
1/2 tsp cracked black pepper, divided
1/2 lb mild Italian sausage (casings removed and crumbled)
4 cups vegetable or chicken broth, divided
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1 bay leaf
Garnish: toasted hazelnut pieces, fresh sage leaves
Directions:
1. Preheat oven to 400.
2. Cut squash, carrots, and onion in to 1 inch chunks.
3. Toss veggies and garlic in olive oil and place on baking sheet. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
4. Roast veggies for 20 minutes, stirring once during cook time.
5. Cook sausage in a stock pot on medium heat about 5 minutes or until cooked.
6. Place veggies in blender along with 2 cups of broth, and purée it.
7. Add purée and the rest of the broth (2 cups) to the pot and stir in the sausage.
8. SEason with cinnamon, ginger, allspice, rest of salt, and pepper. Bring to boil, then reduce heat to low and simmer for 10 minutes. Garnish with hazelnuts and sage.
Roasted Butternut Squash Soup with Sausage
Ingredients:
3-4 lbs butternut squash, peeled and seeded2 lg carrots, peeled
1 small yellow onion
3 cloves garlic, peeled
1 tbsp extra virgin olive oil
3/4 tsp sea salt, divided
1/2 tsp cracked black pepper, divided
1/2 lb mild Italian sausage (casings removed and crumbled)
4 cups vegetable or chicken broth, divided
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1 bay leaf
Garnish: toasted hazelnut pieces, fresh sage leaves
Directions:
1. Preheat oven to 400.
2. Cut squash, carrots, and onion in to 1 inch chunks.
3. Toss veggies and garlic in olive oil and place on baking sheet. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
4. Roast veggies for 20 minutes, stirring once during cook time.
5. Cook sausage in a stock pot on medium heat about 5 minutes or until cooked.
6. Place veggies in blender along with 2 cups of broth, and purée it.
7. Add purée and the rest of the broth (2 cups) to the pot and stir in the sausage.
8. SEason with cinnamon, ginger, allspice, rest of salt, and pepper. Bring to boil, then reduce heat to low and simmer for 10 minutes. Garnish with hazelnuts and sage.
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