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- 1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
- 2 tablespoons olive oil, plus 1 teaspoon
- 1 tablespoon butter
- 2 large onions, cut into large dice
- 6 cloves garlic
- 1 cup dry red wine
- 8 cups chicken stock
- 1 pound hot sausage, crumbled
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
- salt and freshly ground black pepper, to taste
- homemade croutons made from bread, for garnish
- Preheat oven to 350 degrees.
- Place squash on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).
- Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half.
- Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.
- Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat.
- Strain squash mixture through a fine sieve.
- Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly.
- Ladle into individual soup bowls and garnish with homemade croutons.