1 butternut squash, peeled, seeded and chopped
3 tablespoons olive oil
Salt and pepper, to taste
1 Italian sausage, removed from casing
1 cup onion, peeled, chopped
1/2 cup carrot, peeled, chopped
1/2 cup celery, chopped
1/2 cup leeks, chopped
2 cloves garlic, peeled, chopped
2 teaspoon cider vinegar
(2) 8-ounce cans chicken broth
2 teaspoons maple syrup
1 teaspoon sage
On a lined baking sheet, place butternut squash and toss with with olive oil and salt and pepper. bake squash at 400 degrees for about 30 minutes until squash is tender. Remove from oven and set aside. In a large saucepan over medium heat, saute Italian sausage for 3 minutes. Add onions, carrots, celery, leeks and garlic. Saute 5 minutes. Deglaze the pan with cider vinegar. Add chicken stock. Add cooked squash, maple syrup and sage. Simmer for 30 minutes. Using an immersion blender, puree the soup to a smooth consistency. Re-season with salt and pepper, if needed. Serve.
