Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, itilian sausage & squash soup. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Fresh Sausage, Bowls, Hash Browns & More The Italian sausage not only adds just the right amount of fat that venison needs but it is also seasoned so well that you don't need to add a lot of extra herbs to the soup. The pasta holds its texture and doesn't absorb all of the broth when refrigerated overnight. Close This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought!
Itilian sausage & squash soup is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Itilian sausage & squash soup is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have itilian sausage & squash soup using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Itilian sausage & squash soup:
- Make ready 1 lb italian sausage
- Take 2 tbsp olive oil, divided
- Make ready 1 1/2 cup diced onion
- Take 1 1/2 lb butternut squash, peeled, seeded, cut into 1" chunks.
- Make ready 1/4 tsp red pepper flakes
- Get 2 cup low sodium chicken broth
- Make ready 2 cup water
- Make ready 1 cup diced red bell pepper
- Get 1/2 cup heavy cream
- Prepare 1 tsp ground dried sage
- Make ready 1 tsp sugar
- Make ready 2 cup packed baby spinach
- Take 3 tbsp brandy
- Take 2 tbsp minced garlic
You can adjust the spice profile by choosing different types of sausage or adding various herbs to the lentils themselves. Italian sausage fits into so many fabulous recipes, such as sausage and peppers, sausage and pasta, or sausage hoagies with mounds of caramelized onion. Minestrone soup with Italian sausage cut into rounds is practically a feast all on its own. And it's all made possible by proper preparation of the sausage.
Steps to make Itilian sausage & squash soup:
- Brown sausage in 1 tbsp. oil in a skillet over medium high heat until cooked through drain and set aside.
- 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.
- Stir in broth and water, bring to a boil,and simmer until squash is verry soft, about 10 min.
- 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.
One of my earliest and most vivid food memories was when my uncle Bill would make his famous dried Italian sausage every Christmas Eve. They'd be fried after Midnight Mass and served on bread with roasted red peppers. This fresh version was inspired by those. If you can manage not to eat them right away, letting them dry for a day or two really. This is a very versatile Italian sausage which can be used in many different ways.
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