Simple Way to Make Favorite Butternut Squash Soup with Chicken or a Mild Sausage

Butternut Squash Soup with Chicken or a Mild Sausage Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Cover and bring to a simmer, then reduce the heat to low and continue simmering until the. Once the apple and squash are done baking, use a spoon to scrape the meat of the squash off the skin.

Here is the best “Butternut Squash Soup with Chicken or a Mild Sausage” recipe we have found until now. This will be smell and look delicious.

Ingredients of Butternut Squash Soup with Chicken or a Mild Sausage

1. You need 1 of Butternut Squash.
2. It’s 1 of Tart Apple. Granny Smith work well..
3. Prepare 1 cup of Heavy Whipping Cream..
4. Make ready 1 tbsp of Chicken Bouillon. If you have 2 cups of chicken stock, use that in place of the bouillon and water..
5. Prepare 2 cup of water.
6. Make ready 2 tbsp of unsalted butter.
7. It’s 1 pinch of Sage.
8. Prepare 1 dash of ground black pepper.
9. Prepare 1 lb of Mild sausage (Kielbasa is pictured) or chicken, cooked.
10. Prepare 1 of Salt.

Bring liquid to a boil, and then reduce to a simmer over medium-low heat.In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage.Cut butternut squash in half lengthwise and scoop out seeds and stringy bits.Pour olive oil in the cavity of each squash half.

Butternut Squash Soup with Chicken or a Mild Sausage instructions

1. Read through all directions first! This isn't a complicated recipe, but one of the steps overlaps another and will save you thirty minutes..
2. Preheat your oven to 350°F..
3. Cut your squash in half, long ways, and remove the seeds..
4. Place in a baking dish and bake for 1 hour, or until a fork easily inserts into the meatiest part..
5. 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..
6. 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..
7. 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..
8. 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..
9. Turn a medium flame on under the pot with the squash and apple mixture and gently whisk in your cream..
10. Add your bouillon and water, or chicken stock, and gently whisk in..
11. Add the remaining ingredients except the meat and salt. Stir.
12. 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..
13. Add your meat, stirring in slowly with a spoon. Turn your flame to low..
14. 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..

In a Dutch oven, cook onion and apple in oil until tender.Add broth and squash; bring to a boil.Add rosemary, thyme, salt, pepper and chicken stock to the pot.

Slice top off the heads of garlic.Place each one, cut side down, in one of the squash cavities.Place squash and garlic, cut side up, in a large rimmed roasting pan.In shallow roasting pan combine squash red onion, and curry powder.Add the cooked squash and chicken stock, stir well to combine, and bring to a boil.