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

Cooking Instructions

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.

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