Butternut Squash and Sausage Soup

Name: Butternut Squash and Sausage Soup
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 8 servings (3-1/4 quarts).
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; Optional: Cornbread croutons and additional yogurt

TOTAL TIME: Prep: 50 min. Cook: 45 min. YIELD: 8 servings (3-1/4 quarts).

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

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
Optional: Cornbread croutons and additional yogurt

Directions

1. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside.
2. 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, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
3. Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes.
4. Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.

Nutrition Facts

1-1/2 cups (calculated without optional ingredients): 222 calories, 5g fat (1g saturated fat), 34mg cholesterol, 783mg sodium, 33g carbohydrate (11g sugars, 8g fiber), 14g protein.