You just get some nuts, butter ’em and squash ’em.
- 4 or 5 lbs. of butternut squash, peeled, halved and seeds removed
- 1⁄2 lb. sweet Italian sausage, removed from casings (bulk sweet Italian sausage is fine too — just make sure there are no casings)
- 1 large sweet onion, chopped
- 6 cloves garlic, minced
- 1 tbsp. chopped fresh sage
- 1 tsp. chopped fresh marjoram
- 6 cups light chicken stock or broth
- 1 tsp. cider vinegar or lemon juice
- 1⁄2 cup heavy cream, or more to taste
- Vegetable oil
- Black pepper
- Kosher salt
Preheat oven to 400°.
Cut up the peeled squash into roughly 2‑inch pieces. Line a cookie sheet with foil and coat with a little vegetable oil. Arrange the squash pieces in a single layer and brush with vegetable oil. Season with kosher salt and black pepper. Roast at 400° until the pieces start to caramelize on top — about 30 minutes, but check often after 25 minutes so they won’t burn.
In a large saucepan over medium-high heat, heat a thin layer of vegetable oil until it’s hot, but not smoking. Cook the sausage until golden brown, about 4 minutes.
Add onions, stirring, until the onions are sweated and just starting to caramelize, about 6 minutes.
Add the garlic, sage and marjoram and stir for 1 minute.
Add roasted squash and chicken stock, stir well to combine, and bring to a boil. Reduce heat to simmer for at least 30 minutes, stirring occasionally.
Purée the soup with a stick blender or in batches in a blender or food processor.
Add the lemon juice and stir to combine.
Stir in cream — make sure the lemon juice is well-mixed first so the cream doesn’t curdle.
Serves 4 — 6.
For thicker/chunkier soup, try more squash and/or sausage, or less chicken stock. You can also set aside some of the sausage before adding the onions, chop the sausage to desired consistency and add back in after pureeing.
Soup Like a BOSS!
Since this recipe takes some prep work, I like to make double or triple batches in a stock pot and freeze individual servings in resealable containers. This soup reheats well.