Butternut Squash & Sausage Soup

Butternut squash, leeks, and Italian sausage make for a flavorful and cozy soup that's both nourishing and delicious

Butternut squash soup is great and all, but it also reminds me of baby food, and I get somewhat bored approximately three bites in. This is a more flavorful and interesting way to use butternut squash in a soup. I love to use spicy Italian sausage and tons of leeks and shallot to really up the flavor. It’s sweet, it’s spicy, it’s salty, and it’s really just the perfect cold weather cozy meal.

• Ingredients

  • 1.5 lbs of mild or spicy bulk Italian sausage

  • 1 tsp of olive oil

  • 1 tbsp of butter

  • 1 large leek - whites only thinly sliced

  • 1 small shallot - thinly sliced

  • 6 cloves of garlic - finely chopped

  • 1 carrot thinly sliced into rounds

  • 1 medium butternut or honey nut squash - skins removed and diced

  • 1-2 tsp of salt

  • 1 large sprig of sage

  • 3 sprigs of thyme

  • 5 cups of chicken bone broth or chicken broth

  • 1 parmesan rind (optional)

  • 4 large handfuls of chopped kale

  • Chopped chives for topping (optional)

• Caramelized Onion Crostini

  • 4-5 slices of baguette - sliced on a diagonal

  • 1/4 cup of caramelized onions

  • butter to coat each slice of crostini

  • 2 oz of shredded gruyere - or however much your heart desires

Instructions

1. Heat a dutch oven over medium heat with a teaspoon of olive oil and then add the Italian sausage in large chunks making sure to leave space in between each chunk to allow for browning - work in batches if necessary

2. Allow each chunk to brown before starting to break apart the sausage with the back of a wooden spoon - stirring occasionally until full cooked

3. Remove the sausage from the pan, leaving the excess oil

4. Add 1 tbsp of butter and then add the leeks, shallot, carrots, and butternut squash - season with 1-2 tsp of salt

5. Cook the vegetables for about 8-10 minutes until they’ve begun to soften and slightly brown

6. Add the garlic and cook for an additional 1-2 minutes until fragrant

7. Add the broth, herbs, parmesan rind, and the sausage and bring to a gentle rolling simmer

8. Meanwhile slice and butter your baguette slices and throw them under the broiler for 3-4 minutes until the edges are just starting to brown - WATCH CAREFULLY

9. Remove the baguette from the broiler, and add the caramelized onions and gruyere and put them back under the broiler for another 3-4 minutes or until the cheese has melted

10. Add the handfuls of kale to the soup and then taste and adjust seasoning accordingly

11. Serve with the crostini and top with fresh chives