Hello, soup season!
How I’ve missed you! With the inevitable cold and grey Cleveland days comes the instant craving for soups. I wouldn’t even call myself a soup person (I get more satisfaction when there is actual chewing of meals), but I can’t resist a good hearty soup to warm me from the inside-out. One of my family’s favorite soups in the rotation is this ridiculously simple roasted butternut squash soup. I give it a little oomph with the addition of thyme and spicy Italian sausage, throw in some crostini and BOOM. We have ourselves a meal.
Dinner (or lunch) is served!
Roasted Butternut Squash Soup with Spicy Italian Sausage
- 1 large butternut squash peeled and cubed (1 in.)
- 3-5 sprigs of fresh thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 large shallot chopped
- 4 C chicken stock
- 1/3 C heavy cream (optional)
- 1 lb spicy Italian sausage (out of casing)
- olive oil
1) Preheat oven to 375 degrees.
2) Place cubed squash on an oiled baking sheet and toss with a drizzle of olive oil, salt, pepper, and thyme leaves stripped from stems. Roast until tender and fragrant- approximately 35-45 minutes.
3) While squash is roasting, brown sausage meat in a heavy bottomed pot breaking up the sausage into small bite sized chunks. Remove from pot when browned and fully-cooked through.
4) Add chopped shallot to the pot and sweat until softened and slightly translucent- approximately 5 minutes. When shallot is cooked through, add in your roasted squash cubes and cover completely with the chicken stock. Let soup simmer on medium-low heat for 20 minutes to allow the flavors to combine.
5) Turn off heat, and use immersion blender (or traditional stand blender) to puree the soup into a creamy smooth consistency. Stir in your heavy cream (optional) and return browned sausage meat to the pot. At this point, make sure to taste and re-season as necessary.
6) Return the soup to medium-low heat and simmer slowly just to heat through prior to serving.
Hope you enjoy!