Itilian sausage & squash soup. In North America, Italian sausage (salsiccia [salˈsittʃa] in Italian) most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel as the primary seasoning. In Italy, however, a wide variety of sausages are made.
I left out the brown sugar – don't know if I missed it or not. Blending Italian sausage and beef together gives it a slightly spicier, more interesting flavor and a richer texture. For more kick, use hot Italian sausage for some or all of the sausage. You can have Itilian sausage & squash soup using 14 ingredients and 4 steps. Here is how you cook that.
Ingredients of Itilian sausage & squash soup
- Prepare of italian sausage.
- It’s of olive oil, divided.
- Prepare of diced onion.
- Prepare of butternut squash, peeled, seeded, cut into 1" chunks..
- It’s of red pepper flakes.
- Prepare of low sodium chicken broth.
- Prepare of water.
- It’s of diced red bell pepper.
- You need of heavy cream.
- It’s of ground dried sage.
- Prepare of sugar.
- Prepare of packed baby spinach.
- You need of brandy.
- Prepare of minced garlic.
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Itilian sausage & squash soup step by step
- Brown sausage in 1 tbsp. oil in a skillet over medium high heat until cooked through drain and set aside..
- Sweat onion and garlic in 1 tbsp. oil in a large pot over meafium heat until soft, 5 min. Increase heat to medium high , add squash and pepper flakes, and sautaé 5 min..
- Stir in broth and water, bring to a boil,and simmer until squash is verry soft, about 10 min..
- Purée soup with a handheld blender,then add bell pepper, cream, sage, and sugar; simmer until bell pepper is temder,about 5 min. Stir in brandy, and sausage, and simmer until spinich wilts and sausage is heated through, about 2 min; season with salt and black pepper..
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