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Recipes from the Farm Back to Recipes page Buttercup Squash and Sausage* Soup Originally posted 10/8/2007 Ingredients: (Can substitute Morningstar Farms breakfast patties instead to make it kosher or vegetarian) 1 large or 2 medium (3 lbs total) butternut squash, halved, seeds removed 2 TB oil 1 tsp salt, pepper ½ lb sweet Italian sausage, casings removed, or ½ package vegetarian patties 1 large onion, chopped 6 cloves garlic 1 TB sage 1 TB marjoram 6 cups chicken stock or vegetable stock 1 tsp cider vinegar or lemon juice ½ cup heavy cream (or evaporated skim milk if desire lighter) Directions: Cook squash in 400 degree oven for 45 minutes. Scoop flesh. In large saucepan cook sausage around 5 minutes. Add oil, onions to carmalize. Add seasonings, cook 1 more minute. Add squash, stock and boil, bring to a simmer for 30 minutes. Puree in food processor or immersion blender, strain in strainer if desired. Add vinegar and cream. |
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