Ah, autumn. There’s something about the turning leaves and the chill in the air that just makes soup that much more appetizing. And squash makes a lovely late fall dish. Butternut squash are best if harvested before the first frost and will keep for up to two weeks in your fridge. So pull out the fruit on a day that calls for soup and enjoy this recipe from a Heifer staffer.
Here's what you need:
- 1 large butternut squash, halved, seeded
- a little olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ lb sweet sausage
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 teaspoons sage
- ½ teaspoon marjoram
- 6 cups chicken stock or broth
- 1 teaspoon cider vinegar
- ½ cup heavy cream
Here's what you do:
- Lightly coat the squash with olive oil. Season with salt and pepper.
- Bake in the oven at 350 degrees until tender, about 45 minutes to an hour. Scoop out the flesh.
- In a large pot, cook the sausage and onion. Add the garlic, sage, marjoram and cook, stirring for one minute.
- Add the cooked squash and chicken broth, stir, and bring to a boil. Reduce and simmer for 30 minutes.
- Pulse in a blender in batches.
- Finally, add the cider vinegar and the cream.
- Curl up by a fire and enjoy! Here's one if you don't have a fireplace.