Butternut Squash Soup With Sage and Sausage

Creamy butternut squash soup with crisp pork sausage is topped with sour cream and fried sage leaves for a sweet and savory soup with a touch of gourmet flavor.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 292 Calories

Ingredients

• 2 tablespoons brown sugar
• 1 cup beef broth
• 1 small onion, chopped
• 2 stalks celery, chopped
• 3 cups chicken broth
• ¼ cup sherry
• ¼ teaspoon pumpkin pie spice
• 1 pound butternut squash, peeled and chopped
• ¼ cup half-and-half
• ½ pound spicy bulk breakfast sausage
• 4 teaspoons sour cream
• freshly ground black pepper, or to taste
• 2 small carrots, chopped
• 8 fresh sage leaves

Recipe Instructions

Step 1

Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.

Step 2

Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.

Step 3

Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.