This butternut squash soup is a fall favorite. You can make this vegetarian by omitting the hot sausage and using vegetable stock instead.
Menu
This butternut squash soup is a fall favorite. You can make this vegetarian by omitting the hot sausage and using vegetable stock instead.
2 celery ribs (small diced)
1/2 oz fresh basil leaves (rough chopped)
2 2 carrots (small diced)
2 bay leaves
1/3 cup all-purpose flour
hot sauce, to taste
3 quarts chicken stock
Fresh cracked pepper
3 lbs roasted butternut squash
2 cups Half and Half
1/2 cup cold water with 2 tsp Clabber Girl Corn Starch
1 lb hot Italian sausage
1 cup sherry
2 red bell peppers (medium diced)
1 cup chopped fresh Italian parsley
1 large red onion (julienne)
3 tbsp fresh thyme leaves
Gather and prep all of the ingredients. In a large soup kettle, brown the sausage in a small amount of olive oil. Dust the browned sausage with the flour and turn down to a medium heat. Add all of the vegetables and stir. Add the sherry and stir constantly. It will thicken and start to grab on the bottom of the pan. Add 1 quart of the chicken stock and stir. This will help release everything and will allow the soup to start to simmer. Slightly mash the squash pulp and add to the simmering soup. Add the bay leaves, chopped parsley and thyme. Let simmer covered for about ten minutes and then add remaining chicken stock; bring to a low boil. Add Tabasco and black pepper and continue to boil. In a small bowl, add approximately 1 cup of the boiling broth from the soup to the half and half; this will temper the half and half and keep it from breaking Add the tempered half and half to the soup and turn down to a simmer. Combine the cold water and the cornstarch to make a slurry and add this to the soup. Finish with the chopped basil.
2 celery ribs (small diced)
1/2 oz fresh basil leaves (rough chopped)
2 2 carrots (small diced)
2 bay leaves
1/3 cup all-purpose flour
hot sauce, to taste
3 quarts chicken stock
Fresh cracked pepper
3 lbs roasted butternut squash
2 cups Half and Half
1/2 cup cold water with 2 tsp Clabber Girl Corn Starch
1 lb hot Italian sausage
1 cup sherry
2 red bell peppers (medium diced)
1 cup chopped fresh Italian parsley
1 large red onion (julienne)
3 tbsp fresh thyme leaves
Gather and prep all of the ingredients. In a large soup kettle, brown the sausage in a small amount of olive oil. Dust the browned sausage with the flour and turn down to a medium heat. Add all of the vegetables and stir. Add the sherry and stir constantly. It will thicken and start to grab on the bottom of the pan. Add 1 quart of the chicken stock and stir. This will help release everything and will allow the soup to start to simmer. Slightly mash the squash pulp and add to the simmering soup. Add the bay leaves, chopped parsley and thyme. Let simmer covered for about ten minutes and then add remaining chicken stock; bring to a low boil. Add Tabasco and black pepper and continue to boil. In a small bowl, add approximately 1 cup of the boiling broth from the soup to the half and half; this will temper the half and half and keep it from breaking Add the tempered half and half to the soup and turn down to a simmer. Combine the cold water and the cornstarch to make a slurry and add this to the soup. Finish with the chopped basil.