Butternut Squash & Italian Sausage Soup


Preheat oven to 400 degrees. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season inside with the salt & pepper. Place cut-side down on a baking sheet lined with parchment paper. Bake until 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 oil. When hot but not smoking add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring until the onions are wilted and starting to carmelize, about 6 minutes. Add the garlic,sage & marjoram, and cook, stirring for 1 minute. Add the cooked squash and chicken stock. Stir well to combine and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.

With hand held blender, or in batches in a food processor or blender, puree the soup. Add the cream and adjust seasoning to taste.

Six to eight servings.