Butternut Squash Soup With Chicken Sausage

Ingredients

• 4 cups butternut squash small to medium cubed peeled (1 squash)
• 3 medium carrots chopped
• 1 stalk celery chopped
• 12 ounces chicken-apple sausage cooked cut into 1/2-inch pieces
• 0.5 cup parsley leaves fresh
• 4 servings kosher salt and pepper freshly ground
• 2.5 cups chicken broth low-sodium
• 0.3 cup olive oil extra-virgin
• 0.5 medium onion chopped

Equipment

• bowl
• paper towels
• sauce pan
• ladle
• pot
• blender
• slotted spoon

Directions

1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.
2. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes.
3. Transfer to a bowl using a slotted spoon.
4. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
5. Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
6. Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute.
7. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
8. Photograph by Christopher Testani