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Lunch / Dinner

Italian Sausage and Squash Soup

Silky, chunky, sweet, and spicy — this soup is full of texture and flavor contrasts, yet surprisingly simple to make. It’s hard to believe that rock-hard butternut squash could turn into something so smooth once it’s cooked. But it’s just the ticket for a rich soup.

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Ingredients

The squash can be puréed with a hand blender or in a standard blender. If using a standard blender, purée in batches.

Instructions

Brown sausage in 1 Tbsp. oil in a skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; set aside.

Sweat onion and garlic in 1 Tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.

Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes. Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.

For sausage with crisper edges, only stir it occasionally when browning in the skillet.

For sausage with crisper edges, only stir it occasionally when browning in the skillet.

Finish soup with spinach, a splash of brandy, and sausage; simmer just until spinach wilts.

Finish soup with spinach, a splash of brandy, and sausage; simmer just until spinach wilts.

Nutritional Facts

Tags: Make Ahead, Lunch, Dinner, Soup, Thanksgiving

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