Italian Sausage Butternut Squash Soup

1. 1

   Gather all the ingredients. Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Place the butternut squash, carrots, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper.

3. 3

   Roast the vegetables in the preheated oven until tender and caramelized, 30 to 35 minutes, stirring once halfway through.

4. 4

   Meanwhile, heat a stock pot over medium heat. Add the sausage and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat if needed, leaving about 1 tablespoon in the pot for flavor. Add the garlic and thyme; stir until fragrant, about 30 seconds.

5. 5

   Transfer the roasted vegetables to the pot with the sausage. Add enough chicken bone broth to cover the vegetables. Bring to a gentle simmer and cook for 15 to 20 minutes.

6. 6

   Remove the thyme stems. Use an immersion blender to puree the soup right in the pot until smooth. Stir in the half-and-half and heavy cream; season with salt and pepper. Warm through without boiling.

7. 7

   Finish with a splash of apple cider; stir to combine. Drizzle whipping cream over each bowl of soup.

• Calories 535.52 kcal High
• Protein 20.15 g Good Source
• Carbs 56.98 g Moderate
• Total Fat 24.87 g High
• Saturated Fat 9.56 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 62.98 mg High
• Sodium 566.78 mg High
• Fiber 6.78 g Good Source
• Sugar 10.01 g High
• Added Sugar 0.0 g Low Source
• Calcium 546.63 mg Good Source
• Iron 3.17 mg Moderate
• Potassium 1280.46 mg Good Source
• Vitamin A 1614.69 mcg_rae Good Source
• Vitamin C 103.87 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷