Fall is the season of soups. Soups come in all flavors and textures. There are sweet soups and savory soups, chunky soups and smooth soups, different soups for different moods and different occasions. Vegetables are plentiful and the air is crisp. A smooth, hot soup is the perfect companion on these cool autumn nights warming you from head to toe. There isn’t much else one needs on a November night except a group of good friends and maybe a crispy grilled cheese.
My favorite kind of soups are silky smooth pureed soups and this butternut squash soup is one of the best I’ve ever come across. It is sweet and savory and topped off with some hearty chicken apple sausage. It was like an overload of fall all up in my mouth. It'd also work perfect as the soup to start off your Thanksgiving feast tomorrow!
Butternut Squash Soup w/ Chicken Apple Sausage & Crispy Sage
- 1/3 cup plus 1 tablespoon 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
- 2.5 cups low sodium chicken broth
- kosher salt and fresh ground pepper
- 1/2 cup fresh sage leaves
Heat 1 tablespoon of the olive oil over medium-high heat in a large pot. Add in the sausage and cook until browned. Transfer to a bowl with a slotted spoon and set aside.
Add butternut squash, carrots, celery, onion, chicken broth, 2.5 cups of water, and a healthy pinch of salt (about 3/4 tsp) to the pot. Cover and bring to a simmer. Simmer until the vegetables are tender (about 15 minutes).
Once tender, puree the soup in a blender in batches and then return to the pot. If you are looking to make a thicker soup you can remove some of the broth before blending (we removed about a cup of the broth for a thicker consistency). Add in the sausage and season with salt and pepper. keep on low heat.
Heat the rest of the olive oil in a small saucepan over medium-high heat. When very hot, add the sage leaves and fry in batches until dark green and crisp. Serve the soup with a sprinkle of sage leaves on top. You’re gonna be happy you made this.
-adapted from Food Network Magazine
The soup makes about 4 meal servings or you could make it an appetizer and get 6 or so servings. It is super easy to make and only takes about 40 minutes altogether.