SAUSAGE AND BUTTERNUT SQUASH SOUP RECIPES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place squash halves in a shallow pan and cover with water.
• Roast in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and cool partially, about 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; do not drain fat. Add onion and garlic to sausage and cook and stir over medium-high heat until onion has softened, about 5 minutes.
• Remove flesh from squash, leaving 1/3-inch flesh in the shell to keep it sturdy. Mix squash flesh, sausage mixture, Parmesan cheese, bread crumbs, parsley, oregano, and cayenne together in a bowl. Stuff squash shells with mixture.
• Bake in the preheated oven for 25 minutes.

Steps:

• Combine all ingredients except thyme leaves in inner pot of a 6-quart Instant Pot.
• Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode.
• Press [-] or [+] to choose 6 hours cook time. When time is up, turn cooker off. Remove lid. Discard bay leaf.
• Purée squash mixture with an immersion blender until smooth.
• Ladle soup into bowls. Garnish with thyme leaves, if desired. Enjoy!