Butternut Squash Soup

Ingredients 

• 2 medium Butternut Squash (8 cup cubed)
• 1 Stalk Celery, chopped
• 1 Onion, quartered
• 4 Clove Garlic
• 1 Apple, cored and quartered
• 4 Tablespoon Brown Sugar
• 15 Sage leaves
• 1/2 Tablespoon dried Marjoram
• 1-1/2 teaspoon Salt
• 1-1/2 teaspoon Black Pepper
• 1/2 teaspoon Nutmeg
• 8 cup Chicken Stock
• 1 Tablespoon Olive Oil
• 12 ounce Cajun Chicken Sausage, halved and sliced
• Optional: Sour Cream Topper

Directions

1. Place all the ingredients except the olive oil, chicken sausage, and sour cream together in a large stockpot.
2. Boil 20 minutes or until the vegetables become tender. Remove from heat and cool slightly. 
3. Add the vegetables to a blender and puree everything until smooth. Optional: use an immersion blender to puree the mixture. 
4. Heat olive oil in the bottom of a small saucepan and heat over medium heat. Cook the chicken sausage in batches until golden. Add sausage to the pureed soup.
5. Heat the soup another 5 minutes to warm it up and serve. 
6. Optional: top/swirl with sour cream to serve. Enjoy!

Nutrition

Servings: 6

Calories: 265

Fat: 9.5

Carbs: 38.7

Fiber: 5.3

Protein: 11.3