Serves 6-8
Ingredients:
1T extra virgin olive oil
1lb. med spicy italian sausage, casings removed OR sliced in coins if necessary
1T extra virgin olive oil
1 med onion, diced
1 butternut squash, peeled, seeded & cut in 1"dice( 1 1/2 lbs of squash)
4 cloves garlic, minced
1/2 -1/4 t red chili flakes
1 t dark brown sugar
1/4 c dry white wine
4c chicken stock
1/2 t dried ground sage
1 red pepper, diced
2 c packed baby spinach
sea salt
black pepper, fresh ground
Technique:
heat a large saute pan over med hi flame
add oil and swirl to coat
add sausage
break up with a wooden spoon & cook until brown & cooked thru, 7-10 minutes
remove meat & drain in a paper towel lined bowl
add more oil to the pan
add onion & squash
saute until onion is tender, 4-6 min
add garlic, chili flakes, & sugar
saute until aromatic, 30-60 sec
deglaze pan with wine, scraping bits from the bottom
add stock & sage to the pot
cook until squash is tender, 15 min
puree with an immersion blender, food processor, OR blender until smooth
return soup to the pot
add red pepper and simmer until almost tender
add spinach & sausage
heat until the spinach wilts, 2-3 min
taste & adjust seasonings
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