Butternut Squash Soup with Sausage
Flavored with comforting spices like rosemary and sage, this soup is perfect for chilly winter days. It's super simple to make, too--it will on the table in less than 30 minutes!
Ingredients
- 2 cups butternut squash, cubed
- 1 lb sweet Italian sausage see note 1
- 1 small yellow onion, diced
- 4 cloves garlic
- 1 cup sparkling apple cider see note 2
- 1 32 oz container chicken stock
- 2 stems fresh rosemary
- 1 tsp dried sage
- 2-4 cups kale leaves
- 1/2 cup heavy cream (optional)
- salt/pepper to taste
- Parmesan cheese for garnish (optional)
Instructions
- In a large stock pot over medium high heat, brown sausage, breaking it up as you go (using a potato masher is my go-to hack to do this!).
- When sausage is mostly brown, add onions and garlic. Cook for 1-2 minutes stirring occasionally.
- Add apple cider to deglaze and cook for 3-4 minutes until cider reduces a bit.
- Add in butternut squash, chicken stock sage and rosemary sprigs. Reduce heat to medium low and simmer for 10-12 minutes until squash is tender.
- Stir in kale and cook for a couple of minutes more.
- Add cream (if using) and heat through. Serve with lots parmesan cheese and grilled bread!
Notes
Note 1: You can really use any type of sausage here--just make sure it can get nice and crumbly...so breakfast links won't work! HA!
Note 2: This is my secret weapon in this soup! I actually use sparkling apple cider! I love the sweetness and little "bite" it gives to the soup! You can absolutely substitute regular apple cider, apple juice, chicken stock or just leave it out all together!
Tried this recipe?Let us know how it was!