Butternut Squash Soup With Chicken Apple Sausage 08-Sep-2012

This soup is perfect for a fall day. From Food Network Magazine, October 2012, p 102.


  • ⅓ cup plus 1 tablespoon extra-virgin olive oil
  • 12 ounces cooked chicken apple sausage, cut into ½-inch pieces
  • 4 cups cubed peeled butternut squash (1 small to medium squash)
  • 3 medium carrots, chopped
  • 1 stalk celery, chopped
  • ½ medium onion, chopped
  • 2½ cups low-sodium chicken broth
  • salt and pepper
  • ½ cup fresh sage or parsley leaves


  1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.

  2. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl with a slotted spoon.

  3. Add the squash, carrots, celery, onion, broth, 2½ cups water and ¾ teaspoon salt to the pot. Cover and bring to a simmer, then reduce heat to low and continue simmering until the vegetables are tender, about 15 more minutes.

  4. Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.

  5. Heat the remaining ½ cup olive oil in a small saucepan over medium-high heat. When oil if very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with slotted spoon and drain on paper towels.

  6. To serve, ladle the soup into bowls and top with the fried sage.