Curried Butternut Squash Sausage Soup
Creamy curried butternut squash soup topped with feta and sausage.
Servings 6
Calories 346kcal
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 4 cloves garlic minced
- 4 cups chicken broth
- 2 pound butternut squash peeled, seeded and cut into 1- pieces
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup cream Heavy whipping cream.
- 2 tablespoons honey or agave syrup
- 1/4 cup sour cream
- 1/2 pound Jimmy Dean Sausage cooked and crumbled
- 1/2 cup Feta Cheese Crumbled
- 1/4 cup Pomegranate Seeds
Instructions
- Melt butter in a large pot over medium heat. Add onion and cook until softened and starting to brown, about 10 minutes. Stirring often. Add garlic and cook until fragrant. About 1 minute.
- Add chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. Bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes.
- Remove from heat. Stir in cream, honey and sour cream into squash mixture.
- Using an immersion blender, puree soup until smooth. Or pour squash mixture into a blender no more than half full. Cover and hold lid down. Pulse until smooth. Puree in batches until smooth.
- Ladle soup into serving bowls and top with sausage and feta. Dot with pomegranate seeds (optional). Or pepita seeds work well as garnish.
Notes
If you don't own an immersion blender, just puree the soup in batches in a blender or food processor. Be careful, the soup is hot. If using a blender, don't secure the lid. Simply place the lid slightly ajar on top of the blender before running. The heat of the soup may pop the lid off. Only fill the blender and food processor half full before running.
Nutrition
Calories: 346kcal | Carbohydrates: 31g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 1399mg | Potassium: 872mg | Fiber: 4g | Sugar: 12g | Vitamin A: 16436IU | Vitamin C: 46mg | Calcium: 192mg | Iron: 2mg