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!

IMG_4639
loading...

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

IMG_4642
loading...

Chop onion and celery stalk and set aside.

IMG_4645
loading...

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.

IMG_4646
loading...

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.

IMG_4647
loading...

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

IMG_4648
loading...

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.

IMG_4678
loading...