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Ingredientes
- 1 x butternut squash - (1 1/2 lbs) peeled, seeded,
- Â Â and rough minced
- 3 Tbsp. extra virgin olive oil
- 3/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/4 c. Italian sausage removed from casing
- 1 c. small-diced onion
- 1/2 c. small-diced carrot
- 1/2 c. small-diced celery
- 1/2 c. small-diced leeks
- 2 Tbsp. chopped shallots
- 1 Tbsp. chopped garlic
- 2 tsp apple cider vinegar
- 1Â 1/2 quart chicken stock
- 2 tsp maple syrup
- 1 tsp fresh minced sage leaves
- Â Â Roasted Parsnip Soup (see recipe)
- Â Â Tarragon Oil (see recipe)
Direcciones
- Preheat the oven to 425 degrees.
- Place the minced squash in a medium-size mixing bowl. Drizzle the squash with 2 Tbsp. of extra virgin olive oil and season with 1/4 tsp. of salt and 1/8 tsp. black pepper. Line a sheet pan with parchment paper or possibly aluminum foil and place the squash on top of the sheet pan. Set the sheet pan into the oven and roast for 30 min, or possibly till the squash is lightly caramelized and tender.
- Remove the squash from the oven and set aside. Place a 1-gallon saucepan over medium-high heat and add in the remaining 1 Tbsp. of extra virgin olive oil to the pan and render the Italian sausage. Cook, stirring often till the meat is caramelized and has released most of its fat, about 3 min. Add in the onions, carrots, celery and leeks in the pan and sweat, stirring often for 5 to 7 min. Add in the shallots and garlic to the pan and sweat for 1 minute stirring continuously. Deglaze the pan with the vinegar and add in the chicken stock to the pan. Place the squash in the pan with the maple syrup and sage.
- Bring the pan to a boil and reduce to a simmer. Continue to cook the soup for 30 min, or possibly till the vegetables are all tender. Use an immersion blender to puree the soup to a smooth consistency and velvety texture. Alternately, you can puree the soup in batches using a blender. Taste the soup and re-season if necessary with 1/2 tsp. of salt and 1/8 tsp. pepper. Keep hot till serving.
- When you are ready to serve the soups: Using 2 half-c. measures, each filled with 1 of the soups, pour the soups side by side, simultaneously into a small heated soup c. or possibly bowl. Drizzle with 1 Tbsp. of the tarragon oil and serve immediately.
- This recipe yields 1 1/2 qts serving 6 to 8 when served together and portioned equally.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 8 servings | |
| Calories 91 | |
| Calories from Fat 67 | 74% |
| Total Fat 7.58g | 9% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 553mg | 23% |
| Potassium 177mg | 5% |
| Total Carbs 2.62g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.01g | 1% |
| Protein 2.95g | 5% |
