Time: 40 min.
Complexity: easily
Servings: 4

This recipe exemplifies how a simple home-cooked dish can be transformed into an elegant, restaurant-quality soup with just a few ingredients. The soup is simmered in chicken broth with butternut squash, carrots, celery, and onion, then blended until smooth. Before serving, top it with pieces of fried all-natural chicken sausage, apple, and sage leaves sautéed in olive oil. These add a savory flavor and a more appealing appearance.

Ingredients:

• 4 cups butternut squash, peeled and diced (1 small squash)
• 1/3 tbsp. + 1 tbsp. l. olive oil
• 340 g of prepared chicken sausages with apple, cut into 1 cm pieces.
• 3 medium carrots, chopped
• 1 stalk celery, chopped
• Half a medium onion, chopped
• 2.5 cups lightly salted chicken broth
• 0.5 cup fresh sage or parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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butternut squash, sausage, carrot, celery, sage

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Preparation:

Step 1
• In a large saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl with a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water, and 3/4 teaspoon salt to the pan. Cover and bring to a boil, then reduce the heat to low and continue to simmer until the vegetables are tender, about 15 minutes more.
Step 2
• Blend the soup in batches, then return it to the pot along with the sausage. Season with salt and pepper to taste and keep warm.
Step 3
• In a small saucepan, heat the remaining 1/3 cup olive oil over medium-high heat. When very hot, add the sage leaves and cook, turning, until dark green and crisp, about 1 minute. Drain with a slotted spoon on paper towels to remove excess oil.
Step 4
• Ladle the soup into bowls and sprinkle each serving with fried sage.

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