Name: Butternut Squash and Sausage Soup
Prep time: 50 min
Cook time: 50 min
Yield: 8
Ingredients: 1 large butternut squash (4 to 4-1/2 pounds) -; 1 medium onion, chopped -; 1 medium tart apple, peeled and coarsely chopped -; 2 teaspoons olive oil -; 6 garlic cloves, minced -; 2 teaspoons dried thyme -; 1/2 teaspoon pepper -; 1/2 teaspoon dried marjoram -; 1/4 teaspoon salt -; 1/4 teaspoon ground cinnamon -; 1/8 teaspoon ground nutmeg -; 6 cups reduced-sodium chicken broth -; 4 fully cooked Italian chicken sausage links, chopped -; 4 large carrots, chopped -; 2/3 cup reduced-fat plain Greek yogurt -; 4 teaspoons minced fresh sage -; 1 teaspoon cider vinegar -; Optional: Cornbread croutons and additional yogurt -

Recipe information

Cooking:

50 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash and Sausage Soup

1. 1 large butternut squash (4 to 4-1/2 pounds) -

2. 1 medium onion, chopped -

3. 1 medium tart apple, peeled and coarsely chopped -

4. 2 teaspoons olive oil -

5. 6 garlic cloves, minced -

6. 2 teaspoons dried thyme -

7. 1/2 teaspoon pepper -

8. 1/2 teaspoon dried marjoram -

9. 1/4 teaspoon salt -

10. 1/4 teaspoon ground cinnamon -

11. 1/8 teaspoon ground nutmeg -

12. 6 cups reduced-sodium chicken broth -

13. 4 fully cooked Italian chicken sausage links, chopped -

14. 4 large carrots, chopped -

15. 2/3 cup reduced-fat plain Greek yogurt -

16. 4 teaspoons minced fresh sage -

17. 1 teaspoon cider vinegar -

18. Optional: Cornbread croutons and additional yogurt -

How to cook deliciously - Butternut Squash and Sausage Soup

1. Stage

Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside.

2. Stage

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.

3. Stage

Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes.

4. Stage

Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.