Butternet Squash Soup
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Thursday, 23 June 2011 18:35
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Delicious as a side dish to holiday meals 1-2 pounds butternut squash, peeled, seeded and coarsley chopped 3 TBS olive oil 1/2 tsp salt 1/4 tsp black pepper 1/4 cup Italian sausage, removed from casing 1 cup finely chopped onion 1/2...

 

Delicious as a side dish to holiday meals

  • 1-2 pounds butternut squash, peeled, seeded and coarsley chopped
  • 3 TBS olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup Italian sausage, removed from casing
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped leeks
  • 2 TBS minced shallots
  • 1 TBS minced garlic
  • 2 tsp apple cider vinegar
  • 1 1/2 qts chicken stock
  • 2 tsp maple syrup
  • 1 tsp fresh chopped sage leaves
  1. Place choppped squash into mixing bowl; drizzle with 2 TBS olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper
  2. Line baking sheet with aluminum foil & place squash onto pan
  3. Place into 450 oven and roast for 30 minutes until squash is tender; remove and set aside
  4. Place 1-gal saucepan over medium high heat and add 1 TBS olive oil and Italian sausage; cook, stirring often until meat has released most of its fat, about 3 minutes
  5. Add onions, carrols, celery and leeks and cook down for 5-7 minutes
  6. Ass shallots and garlic and continue cooking for 1 minute, stirring continuously
  7. Deglaze pan with vinegar and slowly add chicken stock
  8. Place squash into pan; add maple syrup and sage
  9. Bring pan to a boil and reduce to simmer; continue cooking for 30 minutes until vegetables are tender
  10. Use immersion blender to puree soup to smooth consistency & velvety texture
  11. Note: You may use blender but puree a batch at a time
  12. Taste soup and re-season if necessary with 1/4 tsp salt and 1/8 tsp pepper
  13. Keep warm until served

 

Last Updated on Wednesday, 06 July 2011 04:09