Butternut Squash Soup With Chicken Sausage (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1/3 cup plus 1 tablespoon extra-virgin olive oil |
12 ounces cooked chicken-apple sausage, cut into 1/2-inch pieces |
4 cups cubed peeled butternut squash (1 small to medium squash) |
3 medium carrots, chopped |
1 stalk celery, chopped |
1/2 medium onion, chopped |
2 1/2 cups low-sodium chicken broth |
kosher salt and freshly ground pepper |
1/2 cup fresh sage or parsley leaves |
Directions:
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
2. Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
3. Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
4. Per serving: Calories 522; Fat 31 g (Saturated 5 g); Cholesterol 86 mg; Sodium 636 mg; Carbohydrate 42 g; Fiber 8 g; Protein 22 g
5. Photograph by Christopher Testani
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