Butternut Squash and Sausage Soup |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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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 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 |
corn bread croutons and additional yogurt, optional |
Directions:
1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 45-60 minutes or until tender. Cool slightly. Scoop out pulp; set aside.
2. 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, for 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
3. Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until carrots are tender.
4. Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired. Yield: 8 servings (3-1/4 quarts).
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