Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, cut into cubes (8 cups)

• 3 medium carrots, sliced

• 2 stalks celery, diced

• 1/2 onion, diced

• 2 tbsp olive oil

• 12oz chicken sausage, diced or ground chicken/turkey

• 4 cups chicken broth

• 1/2 cup heavy cream

• salt & pepper to taste

• Sage & Parsley, fresh

Preparation:

1. Heat large pot on medium high heat, add 1 tbsp oil and cook sausage until browned. Remove and set aside.

2. In the same pot, add 1 tbsp oil.

3. Add onion and celery, cook for 1-2 mins.

4. Add carrots and cook for 3 mins.

5. Add butternut squash and broth

6. Cover and bring to a boil then turn to medium heat. Cook for 10 mins or until butternut squash is cooked through.

7. Turn heat to low. Using an immersion blender, blend up the soup mix until all butternut squash is pureed. *you could also use a regular blender. Just make sure to pour the soup in the blender in 2- 3 batches depending on how big the blender is.

8. Add heavy cream, salt & pepper to taste.

9. Add sausage/ground turkey to the soup.

10. Add sage & parsley, for topping
    

Tips:

• What is an immersion blender? It is a blender you can put inside of a liquid where it blends within.

• Add more cream if you want that flavor to stand out more. I would do up to 1/2 cup more.

• If you want to fry the herbs, use 1/3 cup oil (vegetable, canola or peanut) and fry pieces until slightly brown. *The oil will fry them quick so make sure you have a paper towel to place them on right away.