Fall is the time when we like to cozy up with a bowl of soup.
Becky Low shares how to make warm sausage butternut soup.
Spicy Sausage Butternut Soup
1 butternut squash (between 2-3 lbs)
1 tablespoon olive oil
Salt and fresh ground pepper to taste
1 medium onion
2 tablespoon butter
1 tablespoon tomato paste
4 cups chicken stock
1 pound cooked spicy sausage, sliced or crumbled
1 cup cream
⅛ teaspoon cayenne pepper
⅛ teaspoon nutmeg
Snipped fresh parsley
Sour cream
Preheat oven to 400 degrees. Line baking sheet with parchment paper.
Cut butternut in half crosswise, then cut each piece in half lengthwise; remove seeds, cut into strips and cut off the rind. Cut squash into 1-inch cubes; place cubes in a bowl, toss with olive oil and spread on prepared baking sheet. Sprinkle with salt and pepper. Roast in oven 25-30 minutes. (NOTE: roasting butternut squash develops a deeper flavor. This step may be eliminated and squash may be added directly to onions in following step.)
While squash is cooking, peel and chop onion. Melt butter in Dutch-oven or large saucepan, add onion and cook on low heat until onion is translucent and tender. Add tomato paste and continue to cook to slightly caramelize tomato paste and onion. Add roasted squash and chicken broth; stir to deglaze pan, bring to a boil; reduce heat to low, cover and simmer to blend flavors and ensure butternut is very tender.
Using immersion blender, blend butternut and onion and until smooth and creamy. Add cooked sausage and warm through. Stir in cream; season to taste with salt, pepper, cayenne pepper and nutmeg. Spoon into serving bowls, garnish with sour cream and snipped parsley.
Notes:
Hearty and warm for cold fall days. Adjust the heat in the recipe by use of cayenne pepper and choice of spicy sausage. Serves 6-8
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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