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)

Test Kitchen Approved

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

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.
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.
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.
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.

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

Recipe Creator