I love a good soup on a cold day, and this recipe had me wanting to stock up on extra butternut squash and hope for more chilly days!
1 large butternut squash, seeded, peeled and cut into 1″ cubes
3 large carrots, cut into 1″ cubes
1 large onion, chopped
1 apple such as Granny Smith or Fuji, peeled, cored and diced.
2 cloves garlic, minced
4 tbs chicken base
8 cups water
2 tsp. thyme
1 large bay leaf
Salt an pepper to taste
Olive oil, for veggies being roasted and for sautéing onion and apple
1lb. Italian sausage.
Salt and pepper to taste
Preheat oven to 400F.
Place squash and carrots on baking sheet, coat generously with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until tender when pierced with a fork. In large soup pot, sauté onion and apple with olive oil until soft. Add garlic, sauté for another minute, add squash and carrots, stir. Add water and chicken base, along with spices and bring to boil. Reduce heat to low and simmer for 30 minutes to an hour. Before serving remove bay leaf, cook sausage, and using a food processor or immersion blender, blend soup, add sausage and 1 cup half and half or heavy cream and salt and pepper, to taste. I also added a sprinkle of red pepper flakes. Allow to heat back up, then serve.
Makes 6-8 servings.