Butternut Squash Sausage And Tortelloni Soup Food
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
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 AND SAUSAGE SOUP
Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 222 calories, Fat 5g fat (1g saturated fat), Cholesterol 34mg cholesterol, Sodium 783mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 14g protein.
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