Butternut Squash Soup with Chicken or a Mild Sausage. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables Puree the soup in a blender in batches, then return to the pot along with the sausage. Butternut squash soup is a comforting fall recipe. The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and plenty of leafy green kale makes this a complete meal.
Cooked sausage with onions fresh garlic celery and red wine as advised by I only had low fat breakfast sausage and the seasoning are very pleasant with the butternut squash. I left out corn (personal preference) added. This butternut squash soup has a secret ingredient—a tart green apple. You can have Butternut Squash Soup with Chicken or a Mild Sausage using 10 ingredients and 14 steps. Here is how you cook it.
Ingredients of Butternut Squash Soup with Chicken or a Mild Sausage
- It’s 1 of Butternut Squash.
- You need 1 of Tart Apple. Granny Smith work well..
- You need 1 cup of Heavy Whipping Cream..
- You need 1 tbsp of Chicken Bouillon. If you have 2 cups of chicken stock, use that in place of the bouillon and water..
- It’s 2 cup of water.
- It’s 2 tbsp of unsalted butter.
- Prepare 1 pinch of Sage.
- You need 1 dash of ground black pepper.
- Prepare 1 lb of Mild sausage (Kielbasa is pictured) or chicken, cooked.
- It’s 1 of Salt.
Tip: Make Butternut Squash Soup with Apple! Great question, and yes, you can use acorn squash. It has a milder flavor than butternut, but it still makes a delicious soup. Roast squash, garlic, sausage, and tortelloni come together to make a delicious, satisfying soup.
Butternut Squash Soup with Chicken or a Mild Sausage instructions
- Read through all directions first! This isn't a complicated recipe, but one of the steps overlaps another and will save you thirty minutes..
- Preheat your oven to 350°F..
- Cut your squash in half, long ways, and remove the seeds..
- Place in a baking dish and bake for 1 hour, or until a fork easily inserts into the meatiest part..
- Approximately 20 minutes before your squash is done, place the apple in the baking dish with the squash and bake until the skin splits. You want the meat of the apple to be tender, but not mushy, when done..
- Once the apple and squash are done baking, use a spoon to scrape the meat of the squash off the skin. I normally let my squash cool about 15 minutes before attempting this. Scrape into a large bowl. You may discard the skin..
- The skin of the apple should peel off fairly easily. I usually just pull it off. Use a paring knife to slice the remainder of the apple into the bowl with the squash. You may discard the apple peel..
- This next step will require a mixing bowl, a food processor, or a blender. I used a food processor, but the other two will work just as well. Puree the apple and squash until it has a smooth consistency. Scrape into a medium sized pot..
- Turn a medium flame on under the pot with the squash and apple mixture and gently whisk in your cream..
- Add your bouillon and water, or chicken stock, and gently whisk in..
- Add the remaining ingredients except the meat and salt. Stir.
- The soup should have a thicker consistency, but not offer much resistance to a stirring spoon. If you feel your soup is too thick, a little bit of milk or water should thin it. If you feel it is too watery, rapidly boil down, whisking the entire time to prevent burning. Much of this is dependent on your personal taste and preferred texture..
- Add your meat, stirring in slowly with a spoon. Turn your flame to low..
- Allow the meat and soup to rest for a few minutes before adding salt to taste. I did not add any salt to mine as I found the Kielbasa to be salty enough..
To make this soup, start by prepping your butternut squash. You want to start this at least an Pour in some chicken broth as well. Heat up the contents of the pot until nice and warm. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This savory butternut squash soup has shredded chicken, white beans, spinach, and crisp bacon—perfect with some rustic toasted bread!