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Butternut Squash and Italian Sausage Soup (Emeril Lagasse) Recipe

Butternut Squash and Italian Sausage Soup (Emeril Lagasse) Recipe

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Butternut Squash and Italian Sausage Soup (Emeril Lagasse)

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Ingredients:

Serving

1 large butternut squash, about 3 lb, halved , seeds removed
2 tbsp vegetable oil
1/2 tsp salt
freshly ground black pepper
1/2 lb sweet italian sausage, removed from casings
1 large onion, chopped
6 cloves garlic, minced
1 tbsp chopped fresh sage, plus 12 whole leaves
1 tsp chopped fresh marjoram
6 cups light chicken stock or broth
1 tsp cider vinegar or lemon juice
1/2 cup heavy cream, or more to taste
2 tbsp butter

Directions:

Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
Serve the soup in bowls, garnished with the crispy sage leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	552.34 Kcal (2313 kJ)
Calories from fat	237.21 Kcal
		% Daily Value*
Total Fat	26.36g	41%
Cholesterol	63.62mg	21%
Sodium	1151.19mg	48%
Potassium	1779.57mg	38%
Total Carbs	62.07g	21%
Sugars	15.56g	62%
Dietary Fiber	7.9g	32%
Protein	24.36g	49%
Vitamin C	75.8mg	126%
Vitamin A	3.5mg	116%
Iron	4.3mg	24%
Calcium	228mg	23%

Amount Per 100 g
Calories	66.52 Kcal (279 kJ)
Calories from fat	28.57 Kcal
		% Daily Value*
Total Fat	3.17g	41%
Cholesterol	7.66mg	21%
Sodium	138.64mg	48%
Potassium	214.31mg	38%
Total Carbs	7.47g	21%
Sugars	1.87g	62%
Dietary Fiber	0.95g	32%
Protein	2.93g	49%
Vitamin C	9.1mg	126%
Vitamin A	0.4mg	116%
Iron	0.5mg	24%
Calcium	27.5mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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