Butternut Squash and Fennel Soup with Apple Gouda Sausage

Posted on August 19, 2015 by Chaz Anderson

Use any creamy winter squash – butternut, acorn, delicata, or even pumpkin – in this hearty winter soup.

Serves 4

Butternut Squash and Fennel Soup with Apple Gouda Sausage

Ingredients

Instructions

Preheat oven to 400 degrees F.
Toss the squash and fennel with olive oil and spread out on a baking sheet. Season with salt and pepper, and then roast until the edges begin to brown, about 20 minutes.
Add the garlic cloves to the baking sheet and cook for an additional 10 minutes.
Remove the vegetables from oven and transfer to a medium saucepan. Add the onion and chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
While the soup is simmering, heat a large skillet over medium high heat and brown the sliced sausage.
Remove the soup from the heat and puree the soup in the pot using a stick blender, or allow it to cool slightly and then puree in a traditional blender.
Adjust seasoning to taste and add the browned sausage, making sure to add any pieces of apple that have come loose while browning. Ladle into bowls and top with chives.

Notes

To save time you can simply simmer all the vegetables in the stock until tender and then puree the soup, but roasting the vegetables first creates more depth of flavor.
Nutrition Facts
Calories: 419, Total Fat: 35.1g, Saturated Fat: 8g, Trans Fat: 0g, Cholesterol: 55mg, Sodium: 1446mg, Carbohydrate: 24.3g, Dietary Fiber: 3.7g, Sugars: 9.1g, Protein: 18.8g, Vitamin A: 153%, Vitamin C: 44%, Calcium: 12%, Iron: 12%

Category: Recipes