Roasted Squash and Apple Soup with Andouille Sausage | Sunny with Shadows
Roasted Squash and Apple Soup with Andouille Sausage
10 mins prepServes 4
This Squash and Apple Soup with Andouille Sausage is sweet, savory and ABSOLUTELY DELICIOUS! Rich and creamy, with a little spice, this is the perfect winter soup for any occasion.
0 Preheat oven to 400°F. Prepare a baking sheet with non stick spray or aluminum foil. Place butternut squash, apples, and onions in a large bowl. Drizzle 2 tablespoons of olive oil and the cinnamon, and mix until completely coated.
2 Pour vegetables onto prepared baking sheet and bake for 45-50 minutes. Once they are done roasting, allow to cool for 5-10 minutes.
4 Meanwhile, heat the rest of the olive oil a large heavy bottom pot or dutch oven. Sauté garlic and sage until fragrant.
6 Add roasted vegetables, pumpkin puree, chicken stock, cream, curry powder, ground ginger, and salt and let simmer for 15 minutes.
8 Using a blender or an immersion blender, puree soup until smooth. Let simmer for another 15 minutes, or longer, so help the flavors develop. **
10 In a small sauté pan, sauté the andouille sausage until browned and crispy.
12 Top soup with andouille sausage, cream, and crispy fried sage (it doesn't taste great raw).
