Sausage and Squash Soup
This is a rich and hearty soup, worthy of being the main course with some bread or crackers on the side.
Serves 2.
Ingredients
- 1 cups peeled and cubed butternut squash
- 2 chicken sausage, sliced
- 1 tsp. olive oil
- 1 tsp. kosher salt, divided
- 1/2 tsp. fresh cracked black pepper, divided
- 15 sprigs fresh thyme, divided
- 3 slices turkey bacon, chopped
- 2 Tbsp. unsalted butter
- 1 small white onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 2 Tbsp. all-purpose flour
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 2 Tbsp. heavy cream
- 1 lemon, zested
- 1 cup dinosaur kale, ribs removed and roughly torn
Instructions
Heat oven to 350°F and line a baking sheet with aluminum foil.
In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet. Roast until squash is softened and sausage has begun to brown, 25 minutes.
Cook bacon until crisp, then remove bacon with a slotted spoon, reserving fat in pan.
Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes. Thicken stock to desired thickness with immersion blender or food processor.
Stir in heavy cream and lemon zest. Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
Notes
Use your favorite sausage variety.
Substitute regular bacon if you wish.
You can skip the kale!