Lunch / Dinner
Italian Sausage and Squash Soup
Silky, chunky, sweet, and spicy — this soup is full of texture and flavor contrasts, but is 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 and filling fall soup.
The squash can be puréed with a hand blender or in a standard blender. If using a standard blender, purée in batches.
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.
Finish soup with spinach, a splash of brandy, and sausage; simmer just until spinach wilts.
% Daily Value*
Total Fat 27g 41%
Saturated Fat 15g 75%
Cholesterol 100mg 33%
Sodium 453mg 18%
Carbs 17g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.