Butternut Squash Soup

November 21, 2008
By melissa

The full name of this soup is really: Italian Turkey Sausage and Roasted Butternut Squash Soup. My version of this soup was originally derived from this Emeril recipe. Of course, mine has taken on a life of its own, and really, I prefer my version. Mine is less time consuming and much healthier, and is a real big hit at potlucks.

Ingredients:
1 3lb Butternut Squash
3 tablespoons olive oil
1 lb spicy Italian turkey sausage (casing removed)
1 lb sweet Italian turkey sausage (casing removed)
1 large onion, chopped
5 cloves minced garlic (about 3 tablespoons)
2 quarts chicken broth *approximate*
3 teaspoons chopped fresh Sage
1 teaspoon salt
1 teaspoon pepper

Method:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Peel the butternut squash and cut into pieces approximately 2 inches square. Toss with 2 tablespoons olive oil and the salt and pepper.
  • Arrange squash in a single layer on a cookie sheet or in a roasting pan and place on the center rack in the oven. Roast for 20-30 minutes, or until soft and beginning to brown.*
  • Over medium heat, in a heavy bottomed pot, brown the sausage in a teaspoon of olive oil, breaking the sausage into small (1 inch) pieces. **
  • With a slotted spoon, remove the sausage to a plate, leaving the oil and any fat in the pot.
  • Lower heat and saute the onion in the pot until almost clear. Add the garlic and saute until golden. Add sage and saute for about 10-15 seconds, then remove the pot from the heat.
  • Return the sausage to the pot and add the squash when it’s ready.
  • Mix all of the ingredients, slightly mashing the squash.
  • Puree contents of the pot in a blender, adding a little chicken broth as needed to create a smooth puree. Do NOT add too much, we’re not at soup yet!

    • This is where the soup can go down two paths. I prefer to make the puree a day or so ahead of time and turn it into soup the day of serving.***

  • Remove the puree to a storage container and cover. Once cooled, refrigerate until the day it’s to be served (Thanksgiving!).
  • Put the puree in back into the heavy bottomed pot on low heat. (Or in a crock pot! It’s sooooo much better)
  • Slowly stir in chicken broth until the soup is at your preferred consistency.
  • Simmer on low for at least an hour, then serve!

    • *roasting times really depend on the size of the food being roasted. This will vary, so my vegetable roasting rule of thumb is to check after the first 20 minutes, then check after 10 minutes, then check again every 5 minutes until done. What I look for is the consistency and the flavor of the vegetable. If I’m not sure if something is done, I’ll take out a small piece, cool by aiming a fan at it (I keep a hand fan in the kitchen) and take a bite. If it tastes done, then it is!

    ** If you choose to use a pork sausage, you will not need the additional oil

    ***If meant to be served immediately, return the puree to the pot (once empty of non-pureed ingredients). Slowly stir in chicken broth until the soup is at your preferred consistency. Simmer on low for a half an hour, then serve!

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