My in-laws brought us a hefty haul of apples, squashes and cabbage back from New York yesterday, which translated to lots of delicious smells in the kitchen today. I've made squash soups before that were good, but became boring or too sweet after a few bites. So I thought it might be interesting to process the squash and broth into a nice creamy texture, but then add some sausage, onion and potato for a more chunky texture. The results were a success, even if a bit labor intensive and left behind a sink full of dirty dishes.
4 lbs. squash (butternut or acorn)
1 lb. bass farm hot sausage (or similar ground sausage)
3 small-medium yukon gold potatoes, cubed bite-size
1 onion, diced
3-4 cloves garlic
32 oz. chicken broth
1 sprig fresh rosemary (3-4 inches?)
1/2 tsp. thyme
Preheat oven 400 degrees.
Half squash & seed. Place squash flesh side up in shallow baking dish with 1 inch of water in bottom. Rub 1 tablespoon of butter over squash and sprinkle with rosemary, salt and pepper. Bake 30-40 minutes or until tender. Set aside.
Cook sausage and drain fat. Add onion, garlic, rosemary, potatoes and saute 10-15 minutes or until potatoes are tender. Set aside.
In large pot, add chicken broth, thyme and softened squash, heat through. Process in blender, in batches and pour pureed squash back into pot. Add sausage mixture to pot and allow to reheat 10-15 minutes. Serves 5-7