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Buttercup Squash and Sausage Soup

  • 1 large or 2 medium (3 lbs total) buttercup squash, halved, seeds removed 2 TB oil
  • 1 tsp salt, pepper
  • ½ lb sweet Italian sausage, casings removed, or,
  • ½ package vegetarian patties
  • 1 large onion, chopped
  • 6 cloves garlic
  • 1 TB sage
  • 1 TB marjoram
  • 6 cups chicken stock or vegetable stock
  • 1 tsp cider vinegar or lemon juice
  • ½ cup heavy cream


Cook squash in 400 degree oven for 45 minutes. Scoop flesh. In large saucepan cook sausage around 5 minutes. Add oil, onions to carmalize. Add seasonings, cook 1 more minute. Add squash, stock and boil, bring to a simmer for 30 minutes. Puree in food processor or immersion blender, strain in strainer if desired. Add vinegar and cream.

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