BUTTERNUT SQUASH AND SAUSAGE SOUP RECIPE

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

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.
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.
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.
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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