BUTTERNUT SQUASH SOUP WITH SAUSAGE RECIPES

BUTTERNUT SQUASH AND SAUSAGE SOUP RECIPE: HOW TO MAKE IT

Butternut Squash and Sausage Soup Recipe: How to Make It image

Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 35 minutes

Prep Time 50 minutes

Cook Time 45 minutes

Yield 8 servings (3-1/4 quarts).

Number Of Ingredients 18

Ingredients

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
2 teaspoons olive oil
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups reduced-sodium chicken broth
4 fully cooked Italian chicken sausage links, chopped
4 large carrots, chopped
2/3 cup reduced-fat plain Greek yogurt
4 teaspoons minced fresh sage
1 teaspoon cider vinegar
Optional: Cornbread croutons and additional yogurt

Steps:

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes. , Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.

Nutrition Facts : Calories 222 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 783mg sodium, CarbohydrateContent 33g carbohydrate (11g sugars, FiberContent 8g fiber), ProteinContent 14g protein.

BUTTERNUT SQUASH SOUP II RECIPE | ALLRECIPES

Butternut Squash Soup II Recipe | Allrecipes image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Butternut Squash Soup

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, CarbohydrateContent 59.7 g, CholesterolContent 20.9 mg, FatContent 6.8 g, FiberContent 9.5 g, ProteinContent 6.9 g, SaturatedFatContent 3.8 g, SodiumContent 1151.4 mg, SugarContent 10.5 g

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