Butternut Squash-Sausage Soup

♪♬  It’s the most wonderful time of the year!  ♬♪  Yes, I know…that’s a song you might sing during the Christmas holiday season…but for me AUTUMN is the most wonderful time of the year!  The weather is delightful…back to sleeping with the windows open a crack, and we get to break out our beautiful sweaters!  And some of my favorite ingredients to cook and bake with are in-season: pumpkin, apples, cider, pears, cranberries, butternut squash (ok…all the winter squashes!), cauliflower, brussel sprouts, kale!

For the next few weeks, our Monday blog here on At Home w/ GCH will focus on these ingredients while keeping to our healthy but oh-so-yummy! point of view.

Today’s recipe is also our first soup of the season…Butternut Squash-Sausage Soup.  Here’s a link showing the incredible nutritional value of butternut squash.  This recipe remain within our healthy but oh-so-yummy parameters as it is l-o-a-ded with veggies and, while very smooth and  creamy, contains not a speck of butter or sour cream or cheese.  Enjoy!

Butternut Squash-Sausage Soup

Ingredients:
1 butternut squash, 3#
2-3 tablespoons olive oil, divided
1/2# italian turkey sausage, removed from casings
1/2# ground chicken (or turkey)
1 large sweet onion
6-8 ounces Baby Bella mushrooms
1 red or yellow bell pepper
3-4 tablespoons chopped garlic
kosher salt, freshly ground black pepper
1/2 teaspoon each: dried sage, marjoram, and basil
8 cups chicken broth
1 can of white beans, drained and rinsed

Directions:

• Preheat the oven to 425.
• Cut and peel butternut squash; dice into 2″ pieces. Place in a large bowl with 2 tablespoons olive oil; liberally season with salt & pepper.  Stir until well-coated.  Pour onto a large baking sheet lined with foil and roast for 10 minutes.  Stir and flip pieces over.  Roast for an additional 10 minutes.  Remove from oven, and set aside.
• While the butternut squash is roasting, saute meats together in a large frypan, allowing them to brown just a bit.  Use the edge of a wooden spoon (or a potato masher) to break pieces up as they cook into smaller pieces.  Remove to a bowl, leaving the juices in the pan.
• Dice the onion, the pepper, and the mushrooms into similar-sized pieces, approximately 1+1/2″.  Add the onion to the frypan and saute for 5 minutes on medium-high heat, stirring occasionally.  Then add the mushrooms.  Cook for another 5 minutes; allow the veggies to begin to caramelize.  Add in the peppers; cook for an additional 5 minutes, stirring occasionally.  Finally add the chopped garlic and the seasonings, cook for 1 minute stirring constantly.
• Pour in the chicken broth, stir, and bring to a boil.  Add the roasted butternut squash and the beans.  Reduce heat, and simmer for 20 minutes.
• Scoop out about 1+1/2 cups of the chunkier pieces; set aside.
• With a hand-held immersion blender * carefully puree the soup (or in batches in a countertop blender).
• Add in the cooked meats plus the veggies you put aside.  Stir all well together, and simmer for 5-10 additional minutes.  Taste (carefully!) for additional seasoning.

* Note: I simply love my immersion blender (we own the Oster 3-in-1)!  I use it almost every day.  It is so handy for many simple, quick blending jobs…even for smoothies or milkshakes.  The best part—it is extremely easy to clean and most often is used right in the cooking pot you are using…not dirtying yet another thing to wash up!   A good quality immersion blender can be purchased for around $25.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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