Squash and Sausage Soup Recipe
Warm up a cold day with this squash and sausage soup.
  • Makes: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Lean pork is high in protein, B vitamins and a good source of potassium and zinc.

  • Recipe Created By:

Instructions


  1. Preheat oven to 350 degrees.

  2. Place squash on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).

  3. Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half.

  4. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.

  5. Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat.

  6. Strain squash mixture through a fine sieve.

  7. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly.

  8. Ladle into individual soup bowls and garnish with homemade croutons.


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