Sausage and Spaghetti Squash Soup |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An easy soup found on a blog site. Ingredients:
1 small spaghetti squash (about 3 pounds) |
12 ounces mild italian sausage, casing removed |
2 tablespoons olive oil |
1 cup dry white wine |
1 medium white onion, cut into small dice |
10 cups low sodium chicken broth |
3 garlic cloves, minced |
6 ounces baby spinach, washed |
salt & fresh ground pepper |
1 tablespoon fresh thyme |
1/4 teaspoon crushed red chili |
Directions:
1. Using a sharp chef’s knife or cleaver, remove stem from squash. Peel tough outer skin and cut squash in half. Remove seeds and cut into large 2-inch-long pieces.
2. Heat oil in a large stockpot over medium heat. Add onion and cook, stirring occasionally, until it begins to brown. Add garlic and season with salt and pepper; cook about a minute more and then add sausage. Break sausage into small pieces and cook until browned, about 6 minutes.
3. Add squash, season again with salt and pepper, chili and cook until squash becomes soft around the edges, about 6 minutes. Add wine and scrape up any browned bits that have stuck to the bottom of the pot. Add broth and thyme and bring to a boil. Reduce heat and simmer until squash is soft, about 45 minutes.
4. Using the back of a spoon, press squash against the side of the pot to break it up into pasta-like strands. Remove thyme stems; season with more salt and pepper to taste. Stir in spinach leaves and serve.
5. Sprinkle with some Parmesan cheese.
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