- 1 medium onion
- 3 cloves of garlic, minced
- 2 stalks of celery, diced
- 1 large butternut squash
- 4 oz. mild Italian sausage, casings removed
- 4-6 cups chicken broth
- 2 tsp garlic salt
- 1 tsp. salt free garlic herb seasoning
- 1/4 tsp. black pepper
- 3/4 tsp crushed Italian seasoning
- 1/2 cup heavy cream
- 1 Tbsp Sage
Directions
Preheat oven to 350°. Trim end of squash and cut into quarters. Scoop out the seeds and coat liberally with olive oil. Season generously with salt and pepper and place on a baking sheet flesh side down. Roast in the oven until a knife pierces the flesh easily, approximately 15-20 minutes. Set aside to cool. In a large pot, sauté onion in a small amount of oil over high heat until translucent. Add celery and garlic and sauté a few minutes longer. Add sausage and brown thoroughly breaking the meat into small chunks. Add the seasonings and reduce heat to low, stirring occasionally while you work with the squash. Puree the squash in batches in a blender. While blending, add enough broth to make a smooth and creamy consistency. The amount of broth will vary depending on the size of the squash you use. Add the pureed squash to the pot with the sausage and vegetables. Simmer over low heat for a minimum of 30 minutes.
Before serving, add the heavy cream and the fresh sage.
Enjoy this soup with a cup of our Maple Cream black tea or Pumpkin Spice black tea! It makes for a delicious and festive pairing!
Pumpkin Spice Black Tea:
https://www.travelingteapotco.com/collections/black-teas/products/pumpkin-spice-black-tea
Maple Cream Black Tea:
https://www.travelingteapotco.com/collections/black-teas/products/maple-cream-black-tea