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
- 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
- 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 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 to allow flavors to blend. 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).
Originally published as Butternut Squash and Sausage Soup in Taste of Home’s Ultimate Potluck Recipe Contest 2012
Reviews for Butternut Squash and Sausage Soup
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review