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Butternut/Pumpkin: Butternut Squash and Sausage Soup

Source of Recipe

American Favorites


List of Ingredients

2 tablespoons unsalted butter, divided
2 cups chopped onion
8 cups peeled diced butternut squash
6 cups chicken broth
1 1/2 teaspoons dried thyme leaves
1/2 teaspoon salt
1 bay leaf, broken in half
3/4 cup lowfat milk
6 ounces turkey kielbasa, cut 1/8" slices


Recipe

Heat 1 tbl. butter in large heavy pan over medium high heat. When hot, add onions and cook, stirring, for about 4 minutes or until softened. Add squash and cook, stirring, for about 4 minutes more. Add broth, thyme, 1/2 tsp. salt and bay leaf. Bring to a boil, lower heat, and simmer uncovered until squash is very tender, 35-40 minutes. Remove bay leaf.

Remove soup from heat and puree in food processor or blender. Stir in 3/4 cup milk. Taste and season with more salt if needed. (Soup can be made 1-2 days ahead; cool, cover and refrigerate. Can also be frozen; defrost before continuing.) Reheat soup, stirring. If it seems too thick, stir in remaining 1/4 cup milk.

Just before serving, heat remaining 1 tbl. butter in medium heavy skillet over medium heat. Add kielbasa slices and cook, stirring constantly, until sausages are lightly browned and somewhat crisp, 2-3 minutes. Remove and drain on paper towels. To serve, ladle soup into 6 bowls. Top each serving with several slices of kielbasa. Serves 6.