Name: Thick and Hearty Butternut Squash Soup Recipe
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 6
Cuisine: American
Ingredients: 3 lb about 3 pounds halved, seeds removed butternut squash; 2 tbsp vegetable oil; ½ tsp salt; freshly ground black pepper; ½ lb removed from casings sweet Italian sausage; 1 chopped onion; 6 cloves minced garlic; 1 tbsp dried sage; 1 tsp marjoram; 6 cups or broth light chicken stock; ½ cup or more to taste heavy cream

This a favorite of my family. Add croutons or toasted squash seeds for added texture. It has the taste and smell of Fall. Add grilled cheese sandwiches or serve as a meal on it’s own.

How To Make Thick and Hearty Butternut Squash Soup

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An incredible recipe for delicious butternut squash recipe. A well-rounded soup with its thick and creamy consistency and a blend of spices that it'll be hard to put that soup spoon down!

Prep: 25 mins

Cook: 1 hr 15 mins

Total: 1 hr 40 mins

Serves:

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Ingredients

3 lb butternut squash, about 3 pounds halved, seeds removed
2 tbsp vegetable oil
½ tsp salt
freshly ground black pepper
½ lb sweet Italian sausage, removed from casings
1 onion, chopped
6 cloves garlic, minced
1 tbsp dried sage
1 tsp marjoram
6 cups light chicken stock , or broth
½ cup heavy cream, or more to taste

Instructions

Preheat the oven to 400 degrees F.
Lightly coat the squash halves with 1 teaspoon of the vegetable oil.
Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper.
Bake until very tender, about 45 minutes.
When the squash is cool enough to handle, scoop out the flesh and reserve.
Discard the peel.
While the squash is cooking begin to cook the sausage.
In a large saucepan over medium-high heat, add the remaining vegetable oil.
When the vegetable oil is hot, add the sausage.
Cook until golden brown (about 4 minutes).
Add the onions and cook, stirring, until the onions are wilted and starting to caramelize (about 6 minutes).
Add the garlic, sage and marjoram, and cook, stirring, for 1 minute.
Add the cooked squash and chicken stock and stir well to combine.
Bring to a boil.
Reduce the heat to Low, and simmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup.
Add the cream and adjust seasoning to taste.