Butternut Squash Soup with Chicken or a Mild Sausage
Butternut Squash Soup with Chicken or a Mild Sausage

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup with chicken or a mild sausage. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash Soup with Chicken or a Mild Sausage is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Butternut Squash Soup with Chicken or a Mild Sausage is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook butternut squash soup with chicken or a mild sausage using 10 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Soup with Chicken or a Mild Sausage:
  1. Make ready Butternut Squash
  2. Prepare Tart Apple. Granny Smith work well.
  3. Make ready Heavy Whipping Cream.
  4. Prepare Chicken Bouillon. If you have 2 cups of chicken stock, use that in place of the bouillon and water.
  5. Make ready water
  6. Take unsalted butter
  7. Prepare Sage
  8. Make ready ground black pepper
  9. Take Mild sausage (Kielbasa is pictured) or chicken, cooked
  10. Prepare Salt
Instructions to make Butternut Squash Soup with Chicken or a Mild Sausage:
  1. Read through all directions first! This isn't a complicated recipe, but one of the steps overlaps another and will save you thirty minutes.
  2. Preheat your oven to 350°F.
  3. Cut your squash in half, long ways, and remove the seeds.
  4. Place in a baking dish and bake for 1 hour, or until a fork easily inserts into the meatiest part.
  5. Approximately 20 minutes before your squash is done, place the apple in the baking dish with the squash and bake until the skin splits. You want the meat of the apple to be tender, but not mushy, when done.
  6. Once the apple and squash are done baking, use a spoon to scrape the meat of the squash off the skin. I normally let my squash cool about 15 minutes before attempting this. Scrape into a large bowl. You may discard the skin.
  7. The skin of the apple should peel off fairly easily. I usually just pull it off. Use a paring knife to slice the remainder of the apple into the bowl with the squash. You may discard the apple peel.
  8. This next step will require a mixing bowl, a food processor, or a blender. I used a food processor, but the other two will work just as well. Puree the apple and squash until it has a smooth consistency. Scrape into a medium sized pot.
  9. Turn a medium flame on under the pot with the squash and apple mixture and gently whisk in your cream.
  10. Add your bouillon and water, or chicken stock, and gently whisk in.
  11. Add the remaining ingredients except the meat and salt. Stir
  12. The soup should have a thicker consistency, but not offer much resistance to a stirring spoon. If you feel your soup is too thick, a little bit of milk or water should thin it. If you feel it is too watery, rapidly boil down, whisking the entire time to prevent burning. Much of this is dependent on your personal taste and preferred texture.
  13. Add your meat, stirring in slowly with a spoon. Turn your flame to low.
  14. Allow the meat and soup to rest for a few minutes before adding salt to taste. I did not add any salt to mine as I found the Kielbasa to be salty enough.

So that’s going to wrap this up with this special food butternut squash soup with chicken or a mild sausage recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!