Butternut Squash Soup with Sage Sausage
Purnell's "Old Folks" Sage Sausage, butternut squash, carrots, celery, white onion, chicken broth, olive oil, and parsley leaves all come together to make this soup recipe Gooo-od!
Chop the carrots, celery and onion and set aside.
Heat a little bit of olive oil in a large, deep pot over medium-high heat. Add the sausage and cook until golden brown. This should take about 4 minutes. Then transfer to a bowl and set aside.
Add the squash, onion, carrots, celery, chicken broth, and 2 2/3 cups water to the pot. Sprinkle in a pinch of salt as well. Cover and bring to a simmer, then reducing the heat to low. Continue to simmer until the vegetables are tender; roughly 15 more minutes.
Then puree the soup in a food processor in small increments. When finished, return to the pot along with the sausage. Season with salt and pepper and keep at a warm temperature.
Ladle the soup into bowls and top with the parsley. Enjoy!
- 1 roll Purnell’s “Old Folks” Sage Sausage
- 4 cups cubed, peeled butternut squash (small to medium in size)
- 3 large carrots
- 1 celery stalk
- 1/2 white onion
- 2 2/3 cups chicken broth
- 1/3 cup extra virgin olive oil
- 1/2 cup parsley leaves
- Salt and pepper to taste