Butternut Squash And Italian Sausage Soup Food

BUTTERNUT SQUASH SOUP WITH CHICKEN SAUSAGE

Steps:

• Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
• Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
• Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.

BUTTERNUT SQUASH AND SPICY SAUSAGE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Pour 1 cup of water into 9x13 baking dish.
• Place the butternut squash into the prepared baking dish, cut side down.
• Bake in preheated oven until squash is easily pierced with a fork, about 45 minutes.
• Meanwhile, place the rice and remaining 1 cup of water into a saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes. Remove from the heat and fluff with a fork.
• Heat the olive oil in a large soup pot over medium-high heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in the cooked rice and corn.
• Scoop out cooked squash and place in a blender or bowl of a food processor. Discard squash peels. Pour chicken broth into the blender or bowl of a food processor with the squash. Blend until smooth, about 1 minute.
• Stir squash mixture into the sausage mixture until well blended. Season with pepper, and salt to taste. If desired, stir in the heavy cream. Simmer soup over medium heat until heated through, about 15 minutes, but do not boil.

BUTTERNUT SQUASH AND SAUSAGE SOUP

Steps:

• Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. 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, 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 until carrots are tender, 15-20 minutes. , Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.

SLOW COOKER BUTTERNUT SQUASH SOUP WITH SAUSAGE

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Add tomato sauce, water, squash and garlic powder to slow cooker; stir to combine. Pinch sausage into bite-size pieces and place in slow cooker.
• Cover; cook on LOW 7-1/2 hours or on HIGH 3-1/2 hours.
• Stir in pasta and spinach; cover and cook on HIGH 30 minutes more or until pasta is tender.

HEARTY BUTTERNUT SQUASH SOUP

Steps:

• In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

BUTTERNUT SQUASH, RICE AND SAUSAGE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Place squash on a baking sheet and bake for 30 minutes or until tender. After allowing squash to cool, cut it in half lengthwise, seed, quarter and peel it. Then cut it into 1/2-inch cubes and set aside.
• Increase oven temperature to 400 degrees.
• In a medium saucepan over low heat, bring broth, water, and sage to a simmer without allowing it to come to a boil.
• In a large nonstick skillet or wok, heat 1 teaspoon of the olive oil over medium-high heat and brown the sausage; set aside.
• In the same skillet, saute onion in remaining olive oil over medium-high heat until tender.
• Add the apple and garlic, and saute for two minutes.
• Add the rice, and saute for an additional minute.
• Stir in the sausage, squash, broth mixture, wine, chopped thyme, salt, and pepper, and cook for 5 minutes, stirring occasionally.
• Place the casserole mixture in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 400 degrees for 30 minutes.
• Remove casserole from oven, stir mixture gently, and sprinkle with cheese.
• Return to oven and bake for an additional five minutes, or until cheese is melted and bubbly.
• Allow to cool for ten minutes before serving.

BUTTERNUT SQUASH, SAUSAGE, AND TORTELLONI SOUP

Steps:

• Preheat oven to 400ºF.Cut butternut squash in half lengthwise and scoop out seeds and stringy bits. Pour olive oil in the cavity of each squash half. Slice top off the heads of garlic. Place each one, cut side down, in one of the squash cavities. Place squash and garlic, cut side up, in a large rimmed roasting pan. Pour about 2 cups of water in the bottom of the pan. Bake in preheated oven until squash is fork tender, about 60-70 minutes. Remove from oven, pull garlic heads out of the squash, and allow to cool for a few minutes. Meanwhile, as squash is baking, brown and crumble sausage in a large soup pot. Remove to a plate.Bring a medium pot of water to a boil. Cook tortelloni according to package instructions. Remove with a slotted spoon to a plate.When squash has cooled a bit, scoop out the flesh into the now-empty soup pot. Squeeze out cloves of garlic into the pot as well. Add basil, oregano, thyme, and chicken broth. Heat until warm. Puree with a stick blender until completely smooth. Heat until nearly boiling. Add spinach, cover, and cook for 2 minutes. Remove from heat and add cream, sausage, and tortelloni. Give it a good stir. Taste and add salt and pepper if needed.Serve hot with freshly grated Parmesan cheese.

BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
• In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
• With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
• In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
• Serve the soup in bowls, garnished with the crispy sage leaves.

BUTTERNUT SQUASH SOUP WITH ITALIAN SAUSAGE AND MUSHROOMS

Steps:

• Melt the butter in a dutch oven over medium heat.
• Add the shallots and onion and cook until soft, 3-5 minutes.
• Add the sage leaves and cook until fragrant, 1 minute
• Add the butternut squash, salt, and brown sugar. Cook for 10 minutes, stirring regularly until slightly soft.
• Pour in the chicken stock and stir to combine. Bring to a boil, turn down to a simmer and cook covered for 30-35 minutes or until squash is soft.
• Add the heavy cream and stir to combine. Blend the soup in batches until very smooth. Set aside.
• Add the Italian sausage to the dutch oven and cook over medium heat breaking the sausage into pieces. Cook for 6-7 minutes or until just before done.
• Add the mushrooms and cook until soft and sausage is completely cooked, about 4 minutes.
• Turn down to low and add the butternut squash soup back to the dutch oven and stir with sausage and mushroom until completely mixed. Cook together for another 10 minutes.
• Season with salt and pepper and top with heavy cream and goat cheese crumbles.

BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP

Steps:

• Preheat the oven to 400 degrees F.
• Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
• In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
• With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
• In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
• Serve the soup in bowls, garnished with the crispy sage leaves.