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Ingredientes
- 1 lrg butternut squash - (abt 3 lbs) halved, seeded
- 2 Tbsp. vegetable oil
- 1/2 tsp salt Freshly-grnd black pepper to taste
- 1/2 lb sweet Italian sausage casings removed
- 1 lrg onion minced
- 6 x garlic cloves chopped
- 1 Tbsp. minced fresh sage plus
- 12 whl sage leaves
- 1 tsp minced fresh marjoram
- 6 c. light chicken stock or possibly broth
- 1 tsp cider vinegar (or possibly lemon juice)
- 1/2 c. heavy cream or possibly more to taste
- 2 Tbsp. butter
Direcciones
- Preheat the oven to 400 degrees.
- Lightly coat the squash halves with 1 tsp. 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 till very tender, about 45 min. When the squash is cold sufficient to handle, scoop out the flesh and reserve. Throw away the peel.
- In a large saucepan over medium-high heat, add in the remaining vegetable oil and, when warm but not smoking, add in the sausage. Cook till golden, about 4 min. Add in the onions and cook, stirring, till the onions wilted and starting to caramelize, about 6 min. Add in the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add in the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 min, stirring occasionally.
- With a hand-held immersion blender, or possibly in batches in a food processor or possibly blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add in the cider vinegar and stir to combine. Add in the cream and adjust seasoning, to taste.
- In a small saute/fry pan, cook the butter over medium-high heat till it begins to turn brown around the edges. Add in the whole sage leaves and cook till crisp, 1 to 2 min. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 209 | |
| Calories from Fat 164 | 78% |
| Total Fat 18.59g | 23% |
| Saturated Fat 7.77g | 31% |
| Trans Fat 0.18g | |
| Cholesterol 36mg | 12% |
| Sodium 900mg | 38% |
| Potassium 370mg | 11% |
| Total Carbs 6.69g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.51g | 1% |
| Protein 4.61g | 7% |
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