My mom listens to everything I say...and remembers even more. I've been holding onto a bunch of recipes for a long time. They all involved an immersion blender, something I didn't have. But! Mom Santa came to the rescue and surprised me with an immersion blender for Christmas!
So, on a chilly North Carolina night, I pulled out my blender and a recipe I've been dying to try. This is quite possibly the most amazing thing I have ever had. Danny said it...not me!
Butternut Squash and Sausage Soup
1 lb bulk Spicy Italian Sausage
2T. olive oil
1 onion, chopped
2 T. minced garlic
1 butternut squash, peeled, seeded and cut into chunks
1/4 red pepper flakes
2 cups chicken broth
2 cups cold water
1 cup green bell pepper, diced
1/2 cup heavy cream
1 t. ground dried basil
1 t. sugar
2 cups packed baby spinach
salt and pepper to taste
Brown sausage in olive oil over med-high heat until cooked through. Drain on a paper towel lined plate; set aside.
Sweat onion and garlic in olive oil over medium heat about 5 minutes. Increase heat to med-high; add squash and pepper flakes, and sauté for about 5 more minutes.
Stir in broth and water, bring to a boil and simmer until squash is very soft--about 15 minutes. Puree soup with hand blender, then add cream, bell pepper, basil and sugar; simmer until pepper is tender.
Stir in spinach, and sausage, and simmer until spinach is wilted and sausage is heated through. Season with salt and pepper.
2T. olive oil
1 onion, chopped
2 T. minced garlic
1 butternut squash, peeled, seeded and cut into chunks
1/4 red pepper flakes
2 cups chicken broth
2 cups cold water
1 cup green bell pepper, diced
1/2 cup heavy cream
1 t. ground dried basil
1 t. sugar
2 cups packed baby spinach
salt and pepper to taste
Brown sausage in olive oil over med-high heat until cooked through. Drain on a paper towel lined plate; set aside.
Sweat onion and garlic in olive oil over medium heat about 5 minutes. Increase heat to med-high; add squash and pepper flakes, and sauté for about 5 more minutes.
Stir in broth and water, bring to a boil and simmer until squash is very soft--about 15 minutes. Puree soup with hand blender, then add cream, bell pepper, basil and sugar; simmer until pepper is tender.
Stir in spinach, and sausage, and simmer until spinach is wilted and sausage is heated through. Season with salt and pepper.
