1 12-oz package of Papa George Reduced Fat Italian Pork Sausage Roll
1 large butternut squash, about 3 lbs, halved, seeds removed
2 tablespoons vegetable oil
½ tablespoon salt
Freshly ground black pepper
1 large onion, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh sage, plus 12 whole leaves
1 tablespoon chopped fresh marjoram
6 cups light chicken stock or broth
1 tablespoon cider vinegar or lemon juice
½ cup heavy cream, or more to taste
2 tablespoons butter
Preheat the oven to 400 degrees.
Lightly coat the squash halves with one tablespoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet liner. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onion and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage, and marjoram, and cook, stirring, for one minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and slimmer for 30 minutes, stirring occasionally.
With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning to taste.
In a small sauté pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
Serve the soup in bowls, garnished with the crispy sage leaves.
[popup url=”//papageorges.com/printable-recipes/butternutsausagesoup.txt” class=”btn btn-primary”]Print This Recipe[/popup]