Post by wilderness on Jan 17, 2017 10:36:27 GMT -5
Just Enough Squash and Sausage Soup
A friend of mine has been serving this to me for a few years now. I have made it a few times myself, but somehow I find hers still tastier. It's gotten to a point where we INSIST she make it. Emeril has a version out there with a variety of spices and more complicated instructions, involving a strainer. I think it tastes better with lean chicken or turkey sausages.
SQUASH & SAUSAGE SOUP
1 small butternut squash, about 1 pound (or 2 cups cooked leftover)
1 tablespoon butter
1 small onion, diced
1 Italian sausage (4-6 ounces)
1 cup chicken broth
1½ cup water
Marjoram
Oregano
Nutmeg
Salt
Pepper
1/2 cup heavy cream
Bake split squash at 375° about 1 hour or until tender.
When cooked and cooled, scoop the meat from the skins.
Melt butter in medium saucepan
Sauté onion 1 minute
Add the meat of 1 Italian sausage, continue to cook until all the pink is gone and the sausage is cooked through.
Add squash, chicken stock, water, seasonings and bring to boil.
Reduce and simmer about 30 minutes, soup should thicken up as some moisture boils away.
Let cool before pureeing the soup.
Stir in the cream and continue to heat through before serving.
A friend of mine has been serving this to me for a few years now. I have made it a few times myself, but somehow I find hers still tastier. It's gotten to a point where we INSIST she make it. Emeril has a version out there with a variety of spices and more complicated instructions, involving a strainer. I think it tastes better with lean chicken or turkey sausages.
SQUASH & SAUSAGE SOUP
1 small butternut squash, about 1 pound (or 2 cups cooked leftover)
1 tablespoon butter
1 small onion, diced
1 Italian sausage (4-6 ounces)
1 cup chicken broth
1½ cup water
Marjoram
Oregano
Nutmeg
Salt
Pepper
1/2 cup heavy cream
Bake split squash at 375° about 1 hour or until tender.
When cooked and cooled, scoop the meat from the skins.
Melt butter in medium saucepan
Sauté onion 1 minute
Add the meat of 1 Italian sausage, continue to cook until all the pink is gone and the sausage is cooked through.
Add squash, chicken stock, water, seasonings and bring to boil.
Reduce and simmer about 30 minutes, soup should thicken up as some moisture boils away.
Let cool before pureeing the soup.
Stir in the cream and continue to heat through before serving.
