Name: Creamy Butternut Squash Soup with Apples and Sausage Crumbles
Total time: 1 h
Ingredients: 1 tablespoon extra-virgin olive oil , plus extra for drizzling; 8 ounces sweet Italian sausage , casings removed; 3 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (8 cups); 1 leek , white and light green parts only, quartered lengthwise, sliced thin, and washed thoroughly; 2 garlic cloves , smashed and peeled; ½ teaspoon red pepper flakes; 3 cups chicken broth; 1½ cups water; 2 sprigs fresh thyme; ¼ teaspoon table salt; 1 apple , cored and cut into 2-inch-long matchsticks; Sherry vinegar

Why This Recipe Works

Butternut squash blends up into a lusciously smooth consistency, which makes the vegetable a wonderful soup base. Here, we took the concept a step further by crisping Italian sausage in a bit of oil and using the rendered fat to cook and soften the squash and leeks, which infused the vegetables with the meat’s richness. We cut the squash into 1-inch pieces to ensure they would cook evenly. Seasoning the squash with garlic and red pepper flakes deepened its flavor by imparting nuttiness and heat. We deglazed the pan with chicken broth and water to make the most of that flavorful fond and then blitzed the whole mixture into a creamy, comforting soup. Leaning into the warm, autumnal vibe of the dish, we garnished it with apple matchsticks and the reserved sausage; the crunch and sweetness of the fruit made a delightful contrast to the meaty topping.

Before You Begin

This recipe is featured in our cookbook Mostly Meatless.

Instructions

Heat oil in large saucepan over medium-high heat until shimmering. Add sausage and cook, breaking up meat into pieces no larger than ½ inch, until lightly browned, about 10 minutes. Using slotted spoon, transfer sausage to bowl; cover to keep warm and set aside.

Add squash and leek to fat left in saucepan, and cook over medium heat until leek is softened, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in broth, water, thyme, and salt and bring to simmer, scraping up any browned bits. Reduce heat to medium-low; cover; and cook until squash is very tender, about 25 minutes.

Discard thyme sprigs. Working in batches, process soup in blender until smooth, about 1 minute. Return soup to clean saucepan and bring to brief simmer, adjusting consistency with hot water as needed and season with salt and pepper to taste. Top each soup portion with reserved sausage and apple and drizzle with vinegar and extra oil. Serve.