Butternut Bisque with Sausage and Spinach
INGREDIENTS
3 tbsp butter or olive oil
1 med onion, roughly chopped
2 cloves garlic , sliced
1 tsp cayenne pepper
1 tsp, plus 1 tbsp fresh chopped sage
1/2 tsp salt
1 large butternut squash, peeled and chunked into 1 inch pieces
1 small/medium sweet potato, peeled and chunked
1 3/4 cups veggie or chicken broth
1 cup fat free half n half ( or cream, or whatever)
3 cups water
3 or 4 large links sweet Italian chicken sausage, out of casing
2 cups baby spinach
1. In a large Dutch oven or soup pot, sauté onion and garlic in olive oil or butter. Sprinkle with cayenne and 1 tsp of sage, and salt, sauté about 5 mins.
2. Add squash, sweet potato, broth, water, half and half. Bring to a boil, then lower to simmer about 20 mins, or until squash and sweet potato are soft.
3. Purée contents of soup pot in batches using a food processor, until smooth. Pour back into soup pot on simmer.
4. In a medium sauté pan, brown the sausage and break up in small crumbles. Add to soup pot.
5. Stir spinach into soup.
6. In the same pan used for the sausage, brown the remaining sage in olive oil. Sort of fry it until crispy (you may need to add a little more olive oil to the pan to do this, depending on the type of sausage you used). Then add to the soup. Grind in some fresh pepper and enjoy!!
