Sausage Butternut Squash Soup
Sausage Butternut Squash Soup Recipe is a creamy, cozy, and warming decadent dish flavored with sage and fennel seeds with roasted squash.
Servings 4 servings
Calories 231kcal
Equipment
Ingredients
- 1 medium sized butternut squash
- 1 1/2 cup chicken broth
- 3 tsp vegetable broth
- 1 cup water
- 1 cup cream
- 2 whole cloves of garlic
- 2 whole sweet Italian Sausages
- 1/2 cup chopped onions
- 1/2 tsp rosemary
- 1/4 tsp sage
- 1/4 tsp fennel
- 1/2 tsp salt
Instructions
- First, preheat the oven to 375 F.
- Second, place the whole squash.1 medium sized butternut squash
- Third, place it in the oven.
- Fourth, set the timer for 20 minutes.
- Next, with a fork poke holes all over the squash.
- Return the squash to the oven and bake for an hour.
- Turn the squash over every twenty minutes to make sure it cooks all the way around.
- Remove and allow the squash to cool.
- Once, cool cut the squash in half.
- Finally, scoop out the seeds.
- Either toss them away or save them to roast.
- Next, place the squash into a high-power blender.
- Place the garlic, cream, water, chicken broth, and vegetable broth into the blender and process on high.1 1/2 cup chicken broth, 3 tsp vegetable broth, 1 cup water, 1 cup cream, 2 whole cloves of garlic
- Finally, heat a deep pan on medium heat.
- Cut the sausage into pieces.
- Once, the pan is hot add the onions and sausage and cook until the sausage is cooked through.2 whole sweet Italian Sausages, 1/2 cup chopped onions
- Finally, add the rosemary, sage, salt, and fennel seeds to the sausage and cook until aromatic for a minute or two.1/2 tsp rosemary, 1/4 tsp sage, 1/4 tsp fennel, 1/2 tsp salt
- Next, pour the squash mixture into the pot and heat until warmed through.
- Serve and top with roasted squash seeds.
Notes
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat 14 g | 22 % |
| Saturated Fat 6 g | 28 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 46 mg | 15 % |
| Sodium 794 mg | 33 % |
| Potassium 199 mg | 6 % |
| Total Carbohydrate 10 g | 3 % |
| Dietary Fiber 0 g | 2 % |
| Sugars 5 g | |
| Protein 12 g | 25 % |
| Vitamin A | 0 % |
| Vitamin C | 5 % |
| Calcium | 9 % |
| Iron | 4 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
Serving: 4servings | Calories: 231kcal | Carbohydrates: 10g | Protein: 12g