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Butternut Squash and Sausage Soup

Soup comforts the soul and this creamy, healthy soup does nothing short of that. This makes a large pot and I love sharing it with others. --Jerilyn Korver, Altoona, Iowa

8 ServingsPrep: 50 min. Cook: 45 min.

Ingredients

1 large butternut squash (4 to 4-1/2 pounds)
1 medium onion, chopped
1 medium tart apple, peeled and coarsely chopped
2 teaspoons olive oil
6 garlic cloves, minced
2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 cups reduced-sodium chicken broth
4 fully cooked Italian chicken sausage links, chopped
4 large carrots, chopped
2/3 cup reduced-fat plain Greek yogurt
4 teaspoons minced fresh sage
1 teaspoon cider vinegar
Corn bread croutons and additional yogurt, optional

Directions

Cut squash in half lengthwise; discard seeds. Place squash, cut side
down, in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray. Bake, uncovered, at 400° for 45-60 minutes or until

2 of 2

Butternut Squash and Sausage Soup (continued)

Directions (continued)

tender. Cool slightly. Scoop out pulp; set aside.
In a Dutch oven, cook onion and apple in oil until tender. Add
garlic; cook 1 minute longer. Stir in the seasonings; cook until
fragrant, about 10 seconds. Add broth and squash; bring to a boil.
Reduce heat; simmer, uncovered, for 15-20 minutes or until apple is
tender. Cool slightly. In a blender, cover and process soup in
batches until smooth.
Return pureed mixture to pan; stir in sausage and carrots. Bring to a
boil. Reduce heat; cover and simmer for 15-20 minutes or until
carrots are tender.
Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve
with croutons and additional yogurt if desired. Yield: 8 servings
(3-1/4 quarts).

Nutrition Facts: 1-1/2 cups (calculated without optional ingredients) equals 222 calories, 5 g fat (1 g saturated fat), 34 mg cholesterol, 783 mg sodium, 33 g carbohydrate, 8 g fiber, 14 g protein.