Fall Squash & Sausage Soup
You will need:
1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tablespoons olive oil, plus 1 teaspoon
1 tablespoon Purity butter
2 large onions, cut into large dice
6 cloves garlic
1 cup Tennessee dry red wine
8 cups chicken stock
1 pound Odom's Tennessee Pride hot sausage, crumbled
1 tablespoon Worcestershire sauce
1 tablespoon Big S Farms hot sauce
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
Salt and freshly ground black pepper to taste
Homemade croutons made from Bread for garnish
Preheat oven to 350 degrees. Place squash on a roasting pan. Toss to coat with 2 tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes). Heat butter in a large stockpot over medium-high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one-half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes.
Meanwhile, heat remaining teaspoon of olive oil in a saute pan over medium-high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.
Serve with a side salad dressed with Johnny's Gourmet Foods salad dressing and Luzianne iced tea. For dessert, serve Mrs. Sullivan's miniature pecan pies inverted on the plate and topped with Purity whipped cream.
Pair with Red Fox Red from Arrington Vineyards