Butternut Squash Soup - Lacy Colman-Nitzel

Butternut Squash and Italian Sausage Soup                            

1 large butternut squash, about 3 pounds, halved, seeds removed

2 tablespoons vegetable oil

1 pound spicy Italian sausage removed from casings

1 large onion chopped

6 garlic cloves, minced

1 tablespoon fresh sage chopped, plus 12 whole leaves

1 teaspoon marjoram chopped

6 cups light chicken broth

½ cup heavy cream

Preheat oven to 400 degrees

Lightly coat the squash halves with 1 teaspoon vegetable oil. Season the inside with salt and pepper and place cut-side down on baking sheet lined with parchment paper. Bake until very tender. About 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve, discard the peel.

In a large saucepan over med-high heat, add the vegetable oil and when hot but not smoking add the sausage. Cook until golden brown, about 4 min. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram and cook, stirring 1 minute. Add the cooked squash and chicken stock, stir well to combine, bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cream, adjust the seasoning to taste.

In a small sauté pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp. 1 to 2 minutes. Transfer the leaves to paper towels to drain. Garnish with the leaves. 

Courtesy of Lacy Colman-Nitzel