Butternut Squash Soup With Apple Chicken Sausage

Brown the Sausage:

Heat 1 tablespoon of olive oil in a large pot over medium-high heat.

Add the sausage pieces and cook, stirring occasionally, until browned, about 4 minutes.

Transfer the sausage to a bowl using a slotted spoon and set aside.

Cook the Vegetables:

In the same pot, add the butternut squash, carrots, celery, onion, chicken broth, water, and ¾ teaspoon of salt.

Stir to combine all ingredients.

Cover the pot and bring the mixture to a simmer over medium-high heat.

Once simmering, reduce the heat to low and continue to simmer until the vegetables are tender, about 15 minutes.

Blend the Soup:

Remove the pot from the heat.

Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender, puree until smooth, and return it to the pot.

Combine and Season:

Return the browned sausage to the pot with the pureed soup.

Stir to combine and heat over low until warmed through.

Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.

Optional Garnish:

For a flavorful garnish, heat ¼ cup of olive oil in a small saucepan over medium-high heat.

When the oil is hot, add fresh sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute.

Remove with a slotted spoon and drain on paper towels.

Serve:

Ladle the hot soup into bowls.

Garnish with the fried sage leaves or fresh parsley, if desired.

Serve immediately.