This is a really good, hearty fall soup. This recipe will require an immersion blender, regular blender or food processor.
3 links hot Italian sausage, casings removed
1 butternut squash, approximately 3 lbs., halved and seeds removed
Salt and pepper
1 large onion, chopped
6 cloves garlic
1 tbsp. chopped fresh sage
1 tsp. chopped fresh marjoram (or dried)
6 c. chicken stock
1 tsp. cider vinegar or lemon juice
1/2 of an 8 oz. package of light cream cheese, softened
Tabasco to taste
Preheat oven to 400. Drizzle squash halves with olive oil, generously salt and pepper and roast for 45 minutes on a baking sheet until tender.
Meanwhile, brown the sausage, using the spatula to crumble and set aside.
In a large heavy pot (make sure it is deep if using an immersion blender later), heat olive oil and saute onion for about 6 minutes, until it is just starting to caramelize. Add the garlic, sage and marjoram and saute for another minute.
When the squash is cool enough to handle, scoop out the flesh and add it to the pot. Add the chicken stock, bring to a boil, and reduce heat. Simmer for about 30 minutes.
Use an immersion blender to puree the soup (or puree in batches in a regular blender or food processor). Add cream cheese and puree again. Stir in sausage crumbles, add cider vinegar and Tabasco to taste and heat through.
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