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SCRUMPTIOUS ROASTED BUTTERNUT SQUASH SOUP

A rich and delicious butternut squash soup.
Course Soup
Servings 6 people

Ingredients

  • 1 medium or large butternut squash, peeled and chopped into 1 inch cubes
  • 1 TBS olive oil
  • 1/2 tsp tsp salt
  • 1/2 tsp pepper
  • 8 oz Bob Evan's sage sausage or other breakfast sausage
  • 1 tsp olive oil
  • 1 large onion, peeled and chopped
  • 1 medium apple, peeled and chopped
  • 4 cups chicken stock
  • 1/2 cup milk

Instructions

  • Preheat oven to 425 degrees.
  • Cut, peel and, cube butternut squash as shown on StoneGable
  • Add cubed butternut squash to a large bowl and add 1 TBS olive oil and salt and pepper.
  • Turn contents onto a lined parchment baking sheet in a single layer.
  • Roast for 40 minutes.
  • Meanwhile, cook the sausage in a dutch oven, breaking it up. When the sausage is cooked through remove to a plate.
  • Add 1 tsp olive oil to the dutch oven and add the onions. Cook on medium-low heat until the onions are translucent, about 4 minutes.
  • Add the apple, sausage, and chicken stock to the dutch oven and turn heat to high until it boils. Reduce to simmer. Simmer for 10 minutes.
  • Turn off the heat.
  • Add the milk and stir in.
  • When the butternut squash is roasted add to the dutch oven.
  • Using an emulsifier blending stick, blender, or food processor blend the soup in batches until smooth.
  • Dish out and drizzle with a bit of milk, half and half, sour cream, or creme fraise. Serve hot.