Butternut Squash Leek Sausage Soup
10
Minutes
Prep Time
30
Minutes
Cooking Time
40
Minutes
Total Time
8
Serves Servings
Ingredients
- 2 Packages Harvest Fresh Butternut Squash
- 3 Cups Harvest Fresh Spinach
- 1 Cup Harvest Fresh Nantes Carrots, cut in rounds
- ½ Cup Celery, diced, (1 Celery Stalk)
- 6 Cups Chicken Broth
- 1 Lb. Sweet Italian Sausages, casing removed
- 2 Cups Orecchiette Pasta, cooked and drained
- ½ Cup Parmesan Cheese, grated
- 2 Cups, Leeks, white only, diced
- 1 Cup Heavy Cream
- 3 Garlic Cloves, minced
- 1 Tsp. Fresh Thyme, chopped
- 1 Tsp. Fresh Sage, chopped
- 2 Tbsp. Butter
- 2 Tbsp. Olive Oil
- 1/2 Tsp. Black pepper
- Salt to taste
Directions
- Preheat the oven to 450 degrees F and line a baking sheet tray with foil.
- In a large bowl, add butternut squash coat with olive oil, salt and black pepper, mix until combined. Place on baking sheet roast for 10 minutes, flip for additional 10 minutes. Remove from heat.
- In a pot on medium to high heat, add sausages, break into pieces, cook until browned, move to edges of pan.
- Add butter, once melted, add leeks, carrots, celery, cook for 4 minutes, add garlic, thyme, sage, and cook until fragrant.
- Add chicken broth, bring to a simmer, until vegetables have softened.
- Add the spinach, roasted Butternut Squash, cooked pasta, Parmesan cheese and heavy cream and heat, until spinach has wilted. Remove from heat and top with parmesan cheese ready to serve.
Video Recipe Below:
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