Nothing says fall like a rich, butternut squash soup recipe. This one is so good, you’ll be eating it all year-round.
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 to 3 teaspoons hot curry powder (to taste)
2 pounds butternut squash, cubed
4 cups low-sodium chicken broth
8 Jones Dairy Farm All Natural Golden Brown Turkey Sausage Patties, thawed and diced
1 cup heavy cream
Additional salt and pepper to taste
In large saucepan over medium heat, melt butter or oil until shimmering. Add onions, sprinkle with salt and pepper and sauté until onions are translucent, about 5 minutes. Add curry powder and sauté until fragrant, about 30 seconds.
Add butternut squash and broth and bring to just a boil. Reduce heat to low and simmer 15 minutes or until squash is tender. Working in 2 batches, transfer soup to a blender or food processor and puree until smooth; return to saucepan.
Add turkey sausage; return soup to medium heat until warmed through. Stir in cream and season to taste.
Serves 4 to 6.
