Sausage and Squash Soup
Serves 2.
Ingredients
Scale
- 1 cups peeled and cubed butternut squash
- 2 chicken sausages, sliced
- 1 tsp. olive oil
- 1 tsp. kosher salt, divided
- 1/2 tsp. fresh cracked black pepper, divided
- 5 sprigs fresh thyme, divided
- 5 slices turkey bacon, chopped
- 2 Tbsp. unsalted butter
- 1 small white onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 1/2 cup dry white wine
- 3 cups chicken stock
- 1 (15.5-oz.) can cannellini beans, drained and rinsed
- 3–4 Tbsp. heavy cream
- 1 lemon, zested
- 1 cup dinosaur kale, ribs removed and roughly torn
Instructions
- Heat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, toss together squash, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet. Roast until squash is softened and begun to brown, 25 minutes.
- Cook bacon until crisp, then remove bacon.
- Add butter and cook sausage until brown, then remove sausage.
- Add butter, onion, garlic, and celery and cook 2-3 minutes until fragrant.
- Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
- Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes. Thicken stock to desired thickness with immersion blender or food processor.
- Stir in heavy cream and lemon zest. Add squash, sausage and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
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