Squash and Sausage Soup

Warm up a cold day with this squash and sausage soup.

Yield: 4-6 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Difficulty Rating: Intermediate

Nutritional Highlights: Lean pork is high in protein, B vitamins and a good source of potassium and zinc.

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Ingredients

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.