Just when I thought Mother Nature was going to live up to the season, she goes and flip flips on me with summer-like temperatures. That’s okay; that didn’t stop me from making a positively Autumnal Meatless Monday dish that made the most of that splendid Fall ingredient, butternut squash.
This is a relatively easy recipe, and depending on your inclinations, you can have it as thick or as ‘watery’ as you like. The addition of the ‘sausage’ makes it feel more like a meal; you know, a bit more substantial. So settle in for a comfortable evening in, grab a glass of your favorite drink and enjoy a big, hearty bowl of Butternut Squash and Smoked Apple Sage Sausage Soup. Bon appetit!
Butternut Squash and Smoked Apple Sage Sausage Soup
- 1 tablespoon extra virgin olive oil
- 12 ounces Smoked Apple Sage grain meat sausage, cut on the bias into 1/2-inch pieces (I really like Field Roast and use it often)
- Butternut squash, peeled and cut into small cubes
- 3 large carrots, chopped
- 2 1/2 cups vegetable broth
- 1 medium onion, chopped
- 1 stalk of celery, chopped
- 1/2 cup heavy cream
- 2 tablespoons brown sugar
- 1 tablespoon dried parsley OR 3 tablespoons fresh chopped parsley
- Salt and pepper to taste
- Fresh sage leaves for garnish, if desired
Heat the olive oil in a large pot over medium-high heat. Place the sausage in the skillet and cook to brown, turning occasionally to prevent burning (about 8 minutes). When browned, remove the sausage and set aside. In the same pot, add the squash, carrots, vegetable broth, onions, celery and about 2-1/2 cups of water. Mix in 1/2 teaspoon salt, cover and bring to a boil. Once boiling, reduce to a simmer and let cook until all vegetables are tender, about 10-15 minutes, depending on how large your pieces are.
Strain the vegetables, reserving the liquid. Puree the vegetables in a blender (working in batches, if need be) and slowly add some of the reserved liquid, 1/4 cup at a time, until the consistency that you want. Return the soup to the pot over medium-low heat; add the heavy cream, brown sugar and parsley. Incorporate the sausage and warm the soup to desired temperature. Serve and garnish with sage leaves, if desired (I garnished with additional dried parsley flakes, but the sage would be a nice complement to the sage in the sausage). Serve with rustic bread and you’re good to go!