A couple of years ago, I “invented” a dish using Italian sausage and butternut squash. It’s so simple, and so delicious, that I make it a few times a month. Unfortunately (or fortunately, depending on how you look at it), neither my husband George nor my boys will touch it. But that’s their loss!
Recently, I was looking to branch out a bit so I made the dish into a warm, delicious, and healthy soup for those oh-so-rare chilly New Orleans nights. It’s super easy, and it will only dirty one pot. Win!
Butternut Squash and Sausage Soup
7 cups butternut squash, cubed (2/3 container from Costco if you’re lazy like me)
1 onion, roughly chopped
3 cans of chicken broth (6 cups) (yes, the photo shows four cans, but I only ended up using three of them)
1 lb Italian sausage (I use turkey Italian sausage, but use your favorite kind)
1 tbsp olive oil
2 cups frozen corn (optional)
Heat the olive oil in pot over medium high heat. Add chopped onion with a pinch of salt and pepper and cook for about 5 minutes.
When the onion is starting to soften and become translucent, add squash and the broth. Bring to boil then simmer, covered, until squash is soft, about 20-25 minutes.
Using an immersion blender (oh, please tell me you have one. I have heard you can use a regular blender, but this terrifies me. Please be careful if you do this. Don’t overfill the blender. No, just go buy an immersion blender. Please.) puree the soup until smooth.
Next, add the sausage. I bought turkey Italian sausage in a roll instead of links. If you use links, cut them into chunks before adding to the soup. After you’ve added the sausage, turn the heat up to medium and cook through, about 10 minutes, covered.
If you like, add corn at the end, simmer another 10 minutes with the lid off. (The corn adds a nice bit of texture as well as sweetness so I recommend it.)
Season to taste with salt and pepper, then serve with some fresh sage sprinkled on top and a loaf of hot, crusty French bread.