Lunch / Dinner
Italian Sausage and Squash Soup
Silky, chunky, sweet, and spicy, Italian Sausage and Squash 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.
Test Kitchen Tip
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 sauté 5 minutes.
Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Purée 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.