Recipe: Butternut Squash and Sausage Soup

This soup comes together in just a few minutes of work if you have roasted squash already on hand. You can use frozen chunks of squash that you steam or even a puree of squash if you have it on hand but I love the roasted flavor with the spicy salsa. It may seem unusual to add salsa to a soup but it gives it a delicious undercurrent of spice and sweet.

Butternut Squash and Sausage Soup
Serves 4
  1. 1 lb butternut squash, roasted
  2. 1 pound sausage (I used chicken sausage)
  3. 1 tspn finely chopped fresh sage leaves
  4. 1 15-ounce can cannellini beans, rinsed and drained
  5. 1 cup salsa
  6. 1 1/2 cups water
  7. goat cheese (optional, for topping)
  1. Cut the sausage in to 1/4" pieces. In a large, heavy-bottomed saucepan, over medium-high heat, cook the sausage and fresh sage for about 5 minutes, until lightly browned.
  2. Add the beans, roasted squash, salsa and water to the saucepan with the cooked sausage and bring to a boil, stirring frequently.
  3. Once the soup comes to a boil, lower the heat and simmer uncovered for 10-15 minutes until the chili thickens.
  4. Ladle the soup into individual bowls and sprinkle with goat cheese. Serve immediately.
Adapted from A Family Feast
Adapted from A Family Feast
Mab Made Food

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