This soup is really good comfort food. It is rich and creamy!
Servings: About 8 cups
Total time: 50 minutes
Ingredients:1 lb. bulk Italian sausage
1 1/2 cups onion,diced
2 Tbsp. garlic,minced
1 butternut squash, peeled, seeded, cut into 1" chunks (about 1 1/2 lb.)
1/4 tsp. red pepper flakes, optional or use best judgment to taste.
2 cups chicken broth
2 cups water
2 cup red bell pepper, diced
1/2 cup heavy cream
1 tsp. ground dried sage
1 tsp. sugar
2 cups baby spinach, packed
3 Tbsp. brandy
Salt and pepper to taste
Directions:Brown sausage in 1 Tbsp. oil in a skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; set aside.
Sweat onion and garlic in 1 Tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.
Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes. Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.
Tips:If soup is too thin you can cook it longer to make it thicker.
If it is too thick add a little water, broth, or cream.
Try different types of sausages.
Enjoy!
