Itilian sausage & squash soup
Itilian sausage & squash soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, itilian sausage & squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Itilian sausage & squash soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Itilian sausage & squash soup is something that I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook itilian sausage & squash soup using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Itilian sausage & squash soup:
  1. Prepare 1 lb italian sausage
  2. Take 2 tbsp olive oil, divided
  3. Make ready 1 1/2 cup diced onion
  4. Make ready 1 1/2 lb butternut squash, peeled, seeded, cut into 1" chunks.
  5. Prepare 1/4 tsp red pepper flakes
  6. Get 2 cup low sodium chicken broth
  7. Take 2 cup water
  8. Take 1 cup diced red bell pepper
  9. Make ready 1/2 cup heavy cream
  10. Prepare 1 tsp ground dried sage
  11. Get 1 tsp sugar
  12. Take 2 cup packed baby spinach
  13. Take 3 tbsp brandy
  14. Prepare 2 tbsp minced garlic
Instructions to make Itilian sausage & squash soup:
  1. Brown sausage in 1 tbsp. oil in a skillet over medium high heat until cooked through drain and set aside.
  2. 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.
  3. Stir in broth and water, bring to a boil,and simmer until squash is verry soft, about 10 min.
  4. 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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