Recipe: Appetizing Butternut Squash Soup with Chicken or a Mild Sausage

Butternut Squash Soup with Chicken or a Mild Sausage. Butternut squash soup is a comforting fall recipe. The balance of protein from lean chicken and sausage, with tender squash, fiber-rich beans and plenty of leafy green kale makes this a complete meal. I started making this hearty soup a few years ago after my son James was born.

Tip: Make Butternut Squash Soup with Apple! Great question, and yes, you can use acorn squash. It has a milder flavor than butternut, but it still makes a delicious soup. You can have Butternut Squash Soup with Chicken or a Mild Sausage using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients of Butternut Squash Soup with Chicken or a Mild Sausage

1. You need 1 of Butternut Squash.
2. You need 1 of Tart Apple. Granny Smith work well..
3. You need 1 cup of Heavy Whipping Cream..
4. You need 1 tbsp of Chicken Bouillon. If you have 2 cups of chicken stock, use that in place of the bouillon and water..
5. It's 2 cup of water.
6. It's 2 tbsp of unsalted butter.
7. Prepare 1 pinch of Sage.
8. Prepare 1 dash of ground black pepper.
9. It's 1 lb of Mild sausage (Kielbasa is pictured) or chicken, cooked.
10. It's 1 of Salt.

Even my husband, who does not typically care for butternut squash, loved this soup! I used my own homemade chicken stock instead of the chicken base and water, bulk mild pork sausage and skipped the heavy whipping cream. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. How to Make Butternut Squash Soup: In a large soup pan, combined butter or olive oil, yellow Stir for a couple minutes until the cinnamon is fragrant, then add vegetable or chicken stock Refrigerating Chicken Noodle Soup: As the soup sits, the noodles soak up the soup broth.

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

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..

When reheating, add a splash of extra chicken stock or Freezing Chicken Noodle Soup: The noodles don't fare too well when frozen. If you plan on freezing the soup, remove the portion of soup you plan to. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This savory butternut squash soup has shredded chicken, white beans, spinach, and crisp bacon—perfect with some rustic toasted bread! One of the things I really love about the ever-so-abundant butternut squash is it often comes already pre-cut, in either a little bag or a small container.

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