Ingredients: |
Ingredients: 1 large butternut squash (great to make with leftover squash)
2 red bell peppers
2 medium onions diced
1 pound hot Italian sausage
1 tablespoon finely chopped fresh sage (instead of sage, I used garlic, basil & fennel)
1 cup dry white wine (I didn't use the wine)
2 quarts (64 ounces) chicken broth (or 8 cups water with chicken base)
olive oil
*notes: I also added sliced carrots, celery, diced potato & a can of diced tomatoes
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Directions: |
Directions:This recipe requires the butternut squash, bell peppers and onions to be cooked in advance before you make the actual soup. Allow up to 1½ hours for this advance preparation. The squash and peppers both roast in the oven, while the onions are cooked on the stovetop.
Caramelized Onions
Add just enough olive oil to cover the bottom of a heavy sauce pan over low heat. Add onions and stir occasionally. Allow to cook very slowly until they become a dark honey color. This will take at least 1 hour. If they begin to brown too quickly, turn heat down as low as possible. Set aside when finished.
Roasted Red Peppers
Place peppers in a shallow baking dish and cook at 350 degrees until the skin is blistered all over but not blackened. The flesh of the peppers should be softened enough that they collapse under their own weight. This will take roughly 45 minutes to 1 hour. Remove from oven and wrap the peppers in a cold damp towel until they are cooled to room temperature. This will cause the skin to separate and make the peppers much easier to peel. Once cooled, pull out the stem and seed pod, then tear the pepper open so it lays flat. Scrape away any remaining seeds then peel the skin away. Tear flesh into small chunks.
Roasted Butternut Squash
Cut squash into 1 inch thick slices and use a spoon to scrape out the seeds and pith. Line a baking sheet with foil and arrange slices in a single layer. Brush each slice on both sides with extra virgin olive oil and bake at 350 degrees until very tender, approximately 1 hour and 15 minutes. Use a spoon to scrape the cooked squash out of the peel. *Note I just cooked the squash whole (or rather in half) since it just gets mashed or pureed at the end anyways.
Soup Preparation
The ideal pot for this is an enameled iron Dutch oven, but any large heavy bottomed pot of at least 5 quart capacity will work.
Preheat pan over medium heat and add enough olive oil to cover the bottom. Add sausage and cook until thoroughly browned. Be sure to crumble it into very small bite sized pieces as it cooks. Remove sausage from pan and set aside. Drain excess fat.
Add chopped sage to pan and cook for a few seconds until it becomes very fragrant. Add wine and scrape up any brown crust from the bottom of the pan. Reduce until liquid is nearly evaporated, then add the cooked squash, roasted peppers and caramelized onions. Add one half of the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, then remove from heat.
Working in batches, puree the soup in a blender until smooth, Return to pot and add second quart of chicken broth and cooked sausage. You may decide not to use all of the broth if you desire a stronger flavor and thicker consistency. The best advice is too add it a cup at time and sample in between additions until it’s just the way you like it. Simmer for 15 minutes and serve. (Note: I didn't puree the soup the squash mashes down quite nicely & the rest of the vegetable chunks are delicious) |
This recipe for Italian Sausage & Squash Soup is from