Soups & Salads
Roasted Fall Squash and Sausage Soup
Andre Blake
Yield : 8 Servings
Ingredients :
• 2 acorn squash
• 3 ⁄ 4 pound sage pork sausage
• 1 yellow onion , peeled and halved with stem removed
• 4 garlic cloves
• 2 tablespoons olive oil
• 1 quart heavy cream
• 2 1 ⁄ 2 cups chicken or vegetable stock
• 1 tablespoon salt
• 2 tablespoons ground white pepper
• 1 teaspoon cayenne
• 1 ⁄ 2 teaspoon ground sage
Directions :
1 . Pre-heat oven to 350 degrees Fahrenheit . 2 . Split squash and remove seeds . Rub flesh side with oil , salt and pepper . Lay face down on roasting pan lined with parchment paper . 3 . Peel and split onion , oil and season both onion and whole garlic cloves . Add to the roasting pan . 4 . Roast at 350 degrees Fahrenheit for 35-45 minutes , or until the skin of the squash pulls away from the flesh . 5 . Let cool slightly and scoop flesh of squash out of skin . Place into blender with roasted garlic , onion and stock . Blend until a smooth puree . 6 . In a stockpot , brown sausage and break into small bite-size pieces . When fully cooked , drain off excess fat and place back in stockpot . 7 . Add puree and remaining spices to sausage , bring to a simmer then add cream .
Simmer for an additional 5 minutes . 8 . Taste and adjust salt and seasoning before serving .
15
Ingredients for this recipe can be found on Winn-Dixie aisles : 8,9 , Dairy , Meat and Produce