Recipe: Butternut Squash and Sausage Soup

This soup comes together in just a few minutes of work if you have roasted squash already on hand. You can use frozen chunks of squash that you steam or even a puree of squash if you have it on hand but I love the roasted flavor with the spicy salsa. It may seem unusual to add salsa to a soup but it gives it a delicious undercurrent of spice and sweet.

Butternut Squash and Sausage Soup

AuthorMab

Yields4 Servings

Ingredients
 12 oz sausage
 1 lb butternut squash, roasted
 14 oz white beans
 1 cup salsa
 1.50 cups water (or stock)

Directions
1

Cut the sausage in to 1/4" pieces. In a large, heavy-bottomed saucepan, over medium-high heat, cook the sausage and fresh sage for about 5 minutes, until lightly browned.

2

Add the beans, roasted squash, salsa and water to the saucepan with the cooked sausage and bring to a boil, stirring frequently.

3

Once the soup comes to a boil, lower the heat and simmer uncovered for 10-15 minutes until the chili thickens.

4

Ladle the soup into individual bowls and sprinkle with goat cheese. Serve immediately.

Adapted from A Family Feast

Ingredients

Ingredients
 12 oz sausage
 1 lb butternut squash, roasted
 14 oz white beans
 1 cup salsa
 1.50 cups water (or stock)

Directions

Directions
1

Cut the sausage in to 1/4" pieces. In a large, heavy-bottomed saucepan, over medium-high heat, cook the sausage and fresh sage for about 5 minutes, until lightly browned.

2

Add the beans, roasted squash, salsa and water to the saucepan with the cooked sausage and bring to a boil, stirring frequently.

3

Once the soup comes to a boil, lower the heat and simmer uncovered for 10-15 minutes until the chili thickens.

4

Ladle the soup into individual bowls and sprinkle with goat cheese. Serve immediately.

Butternut Squash and Sausage Soup

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