Butternut Squash Soup
Preparation Time: 10 minutes Cooking Time: 40 minutes Total Duration: 50 minutes Servings: 6
A creamy chowder highlighted by butternut squash, Italian turkey sausage, and corn, featuring the addition of melted white cheddar in the broth!
ingredients
- 1 tablespoon oil
- 1 pound (fresh) (turkey) Italian sausage, casings removed
- 1 tablespoon butter
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tablespoon sage, minced
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup flour (gluten-free for gluten-free)
- 4 cups vegetable broth (link) (or chicken broth (link))
- 4 cups butternut squash, cut into 1 inch pieces
- 1/2 cup heavy cream (or 1/2 cup sour cream or 4 ounces cream cheese)
- 1 cup white cheddar cheese, shredded (optional)
- 2 cups corn (fresh or frozen)
- salt and pepper to taste
directions
- In a large saucepan, heat the oil over medium-high heat, add the sausage and cook, breaking it apart as it cooks, before removing it from the pan.
- Add the butter and allow it to melt.
- Incorporate the onion and sauté until soft, approximately 5 minutes.
- Mix in the garlic, sage, red pepper flakes, and flour, cooking until aromatic, about a minute.
- Pour in the broth, butternut squash, and sausage, bring to a boil, then lower the heat and simmer until the squash is soft, around 20 minutes.
- Switch off the heat, stir in the cream and cheese, letting it melt into the mixture.
- Stir in the corn.
- Season with salt and pepper to your liking and relish!
Option: Incorporate 1 cup diced celery with the onion.
Option: Include 1 cup diced carrots alongside the onion.
Option: Introduce 1 cup butternut squash puree (link) or pumpkin puree (link).
Option: Add 2 cups peeled and diced potatoes.
Option: Include 1 (15 ounce) can of white kidney beans, drained and rinsed.
Option: Add 1 teaspoon chopped rosemary with the garlic.
Option: Mix in 1 teaspoon chopped thyme alongside the garlic.
Option: Stir in 1/2 teaspoon smoked paprika with the garlic.