Description
A comforting and creamy dish featuring butternut squash and sausage, perfect for fall.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 1 pound Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- In a large pot, cook the sausage over medium heat until browned.
- Add the onion and garlic, cooking until softened.
- Stir in the diced butternut squash and thyme.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Blend the mixture until smooth, then return to the pot.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, topped with Parmesan cheese.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add spinach or kale for extra greens.
- This dish pairs well with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg