Liz’s Kitchen: Butternut Squash Sausage Soup Recipe

I found this recipe in the food section of the newspaper when I lived in Missouri. At the time I didn't really know a lot of people in the area and I turned to cooking and trying new things to pass the time. When I saw this recipe it looked so good and easy to make that I had to try it! It was the first time I had ever worked with butternut squash and I've loved it ever since! This is perfect for fall weather and is a great twist to a side dish for Thanksgiving. It delicious!

Butternut Squash Sausage Soup

1 tablespoon canola oil
1 large onion
3 celery stalks
3/4 teaspoon caraway seed
1 (1.25 lbs) package of hot or mild Italian sausage
1 medium butternut squash
1 sweet potato
4 cups chicken broth
1 cup water
1 clove garlic

Chop onion and celery stalk and set aside.

Peel and slice butternut squash in half and remove seeds from inside the squash and chop meat into 1-inch chunks Cut sweet potato, with skin on, in similar size. Chop garlic and set aside.

In large pot over medium heat, heat oil and sauté onions, celery and caraway seed and cook for 3 minutes. Add sausage and break it up and cook until cooked through.

Add remaining ingredients, increase heat to medium-high and boil for about 15 minutes or until squash is tender.

Then (I like to do this, you don’t have to) reduce down to low and let sit for an hour or two. I like to let everything just chill together for awhile! Also, I added some salt...the original recipe is a healthy one so it's low sodium. For me salt is definitely needed but that is up to you on how much you would like to add.