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
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!