Butternut Squash & Sausage Soup
Published: Friday, September 27, 2024
1 large butternut squash (4 to 4½ lbs.)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
2 tsp. olive oil
6 garlic cloves, minced
2 tsp. dried thyme
½ tsp. pepper
½ tsp. dried marjoram
¼ tsp. salt
¼ tsp. ground cinnamon
1/8 tsp. ground nutmeg
6 c. reduced-sodium chicken broth
4 fully cooked Italian chicken sausage links, chopped
4 large carrots, chopped
2/3 c. reduced-fat plain Greek yogurt
4 tsp. minced fresh sage
1 tsp. cider vinegar
Cornbread croutons and additional yogurt (optional)
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1" baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside.
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
Return pureed mixture to pan; stir in sausage and carrots and bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes.
Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired. —8 servings.
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