A creamy butternut squash soup with pieces of crispy sausage is topped with soured cream and fried sage leaves.
1 person made this
225g spicy sausage, casings removed
8 fresh sage leaves
450g butternut squash, peeled and chopped
2 stalks celery, chopped
2 small carrots, chopped
1 small onion, chopped
4 tablespoons sherry
700ml chicken stock
250ml beef stock
2 tablespoons brown sugar
1/4 teaspoon ground allspice
4 tablespoons single cream
freshly ground black pepper, or to taste
4 teaspoons soured cream
Method Prep:20min › Cook:40min › Ready in:1hr
Cook and stir pork sausagemeat in a large heavy pot over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving any hot fat in the pot. Brown the sage leaves in the hot fat until crisp, about 30 seconds; remove sage leaves and set aside.
Cook butternut squash, celery, carrots and onion in the remaining sausage fat until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef stock and stir in brown sugar and allspice. Bring the soup to the boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
Puree soup, leaving a few chunks of vegetables. Pour in cream and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon soured cream, some of the cooked sausage and 2 fried sage leaves.