Butternut Sausage Soup

Written By Guest User

By Cheri Greenfield

Ingredients

  • *1-2 onions, chopped 

  • Spices: toasted coriander, chili flakes, rosemary, Herbes de Provence, salt and pepper

  • *1 cup dry white wine

  • *½ head garlic, minced

  • *1 large butternut squash, peeled and cut into 1” cubes

  • 1# ground sausage of your choice

  • 1 quart chicken broth or bone broth

  • grated orange rind

  • olive oil

    *These ingredients can be found at the Harrisonburg Farmers Market, check What’s Fresh to see what’s in season

Method

This recipe was born from farmers market ingredients–in fact, it can easily be adapted to use only locally sourced ingredients. It’s so comforting and flavorful–the mellow earthy squash pairs beautifully with the spicy bite of the sausage, and while I’ve always loved butternut squash in all of its incarnations, this is probably my favorite recipe. 

The best part is it’s fairly easy! Begin by cooking onions in a little olive oil until translucent, adding spices individually and giving them a little toast in the center of the pan before incorporating into the onion. Add wine and increase heat until alcohol evaporates. Garlic goes in next, with a little water to soften the onions while they absorb the garlicy goodness. Let this cook for a minute or two, and then add the squash. Pour in half of the chicken broth or bone broth to cover and let the squash simmer until tender, approx 45 min. While the squash is cooking, brown the sausage in a separate pan. I like mine a little bit crispy, but go by preference here.

Once the squash is soft, blend into the soup, adding more broth to your desired consistency. I use an immersion blender, but you could also use a regular blender or hand masher. Again, preference here—some folks like a smooth puree. I like some chunkiness and texture, so I spot blend, and then add the drained sausage at the end. Serve with crusty bread and enjoy!

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