Description

Every fall, we enjoy hearty and delicious soups for dinner each and every week. We also love to enjoy squash and/or pumpkin in our favorite savory recipes too. This Sausage & Squash Soup tastes like fall in a bowl…but it’s easy enough for a weeknight supper.

Ingredients

Scale

1 pound of Italian sausage (sweet or spicy, your choice)
Extra Virgin Olive Oil (EVOO)
salt and pepper
1 red onion, chopped
2 cloves of garlic, chopped
1 (10 oz) package of frozen diced butternut squash
1 can of chipotle and adobo sauce, optional (see note below)
2 cups beef stock
¼ cup half and half
1 cup of grated Parmesan cheese, plus a bit more to garnish
chopped fresh sage to garnish, optional

Instructions

In a large pot over medium-high heat, brown your sausage in a big drizzle of EVOO until browned and crumbly.
Add in a nice pinch of both salt and pepper followed by your chopped onion. Allow your onion to sauté until tender (about 5 minutes) then stir in your chopped garlic and frozen squash. Let your squash sauté and heat up about 5 minutes and then if you’re using a chipotle pepper, chop up one along with a tablespoon of adobo sauce and stir that in.
After your squash has sautéed, whisk in your stock. Bring the pot up to a boil and then reduce heat to simmer another 5 minutes or so. Once your squash feels fork tender, lower the heat and whisk in both your half and half and Parmesan cheese.
Remove from heat and ladle into bowls with a garnish of fresh sage and a bit more Parm. Serve and enjoy!

Notes

We love adding chipotle peppers and adobo sauce to recipes, but it does bring a little heat and kick to whatever you’re adding it to. If you love an extra bit of heat, add in one (or two!) chopped peppers with a little sauce or you can omit this as well. Also, this recipe is gluten-free for our g-free family! If you eat gluten-free too, then you can also enjoy! xo