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Home > Pagan Living > Cauldron Cookbook > Roasted Winter Squash Soup with Italian Sausage Search

Roasted Winter Squash Soup with Italian Sausage

 

Submitted by LyricFox

Ingredients

3 lbs Acorn or butternut squash, halved, seeded and baked until tender
2 tbsp Olive oil (divided use)
1/2 lb Italian sausage (sweet or hot), removed from casings and chopped *
1 lge Yellow onion, chopped
1 tsp Sugar
1/2 tsp Pepper
1/2 tsp salt
4 Garlic cloves, minced
1 tsp Sage, dried (or 1 tbsp fresh and minced)
1 tsp Marjoram, dried
1/2 tsp Cinnamon
1/2 tsp Nutmeg, freshly grated
6 cups Chicken stock
1 tsp Cider vinegar
1/2 cup Milk +
1 tbsp Corn starch mixed with water to form a slurry
2 tbsp Butter or margarine +

Directions

Preheat oven to 400.

Wrap squash halves in aluminum foil and bake until tender (apprx. 45 minutes). Remove from oven and foil and allow to cool. When squash is cool enough to handle, scoop out the flesh and reserve. Discard the peels.

In a heavy Dutch oven over medium-high heat, add 1 tablespoon of the olive oil. When hot, add the Italian sausage and cook until browned, breaking it up into smaller pieces as it cooks. Remove from pan and blot well to remove excess grease. Discard the oil and wipe the saucepan clean with a paper towel. Add remaining tablespoon of olive oil, sugar, salt, pepper and onions. Over medium heat, saute until the onions begin to turn golden. Add the garlic, sage, majoram, cinnamon and nutmeg. Cook stirring for 1 mintue.

Add the cooked squash, sausage and chicken stock. Stir well to combine. Bring to a boil and then lower heat. Cover and simmer for 30 minutes, stirring occasionally.

Using an immersion blender (or in batches in a standard blender or food processor) puree the soup. Once pureed, add the vinegar, milk, corn starch slurry and butter and heat to a simmer. Simmer 4-5 minutes. Soup should thicken slightly

Taste, adjust seasoning and serve.

* If you prefer, this soup can be made without the Italian sausage. Simply skip the steps referring to it.

+ If using reduced fat milk, use butter in the last step of this recipe. If whole milk, you can use margarine. Recipe originally called for heavy cream, but I've cut back on some of the fat by substituting milk, corn starch and butter/magarine.

Serves 4-6 (Soup may be doubled and freezes well.)


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