Butternut Squash Sausage Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casings removed
- 1 large butternut squash peeled and diced
- 1 large onion chopped
- 3 clove garlic minced
- 6 cup chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 2 cup kale chopped
- 1/2 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sausage and cook until browned. Remove sausage and set aside.
- In the same pot, add butternut squash, onion, and garlic, and sauté until the onion is translucent.
- Pour in chicken broth and stir in salt, black pepper, thyme, and nutmeg.
- Bring to a boil, then reduce heat and simmer for 20 minutes or until squash is tender.
- Use an immersion blender to puree the soup until smooth.
- Return sausage to the pot, add kale, and simmer for an additional 5 minutes.
- Stir in heavy cream and cook for another 5 minutes.
- Remove from heat and allow the soup to rest for 10 minutes before serving.
Notes
Extra Tips: When peeling and dicing the butternut squash, make sure to use a sharp knife to avoid any accidents, as the squash can be tough to cut. To save time, you can purchase pre-cut squash. Adjust the seasoning to taste, especially if you are using low-sodium chicken broth. If you prefer a spicier soup, consider using hot Italian sausage or adding a pinch of red pepper flakes.
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