Butternut Squash Soup With Chicken Sausage

1. 1

   Heat 1 tablespoon olive oil in a large pot over medium-high heat.

2. 2

   Add the sausage and cook, stirring occasionally, until browned, about 4 minutes.

3. 3

   Transfer to a bowl using a slotted spoon.

4. 4

   Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot.

5. 5

   Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.

6. 6

   Puree the soup in a blender in batches, then return to the pot along with the sausage.

7. 7

   Season with salt and pepper and keep warm.

8. 8

   Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat.

9. 9

   When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute.

10. 10

    Remove with a slotted spoon and drain on paper towels.

11. 11

    Ladle the soup into bowls and top with the fried sage.

12. 12

    Per serving: Calories 522; Fat 31 g (Saturated 5 g); Cholesterol 86 mg; Sodium 636 mg; Carbohydrate 42 g; Fiber 8 g; Protein 22 g

13. 13

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.

No additional tips available.