2 links of apple sausage
1/2 teaspoon of sage/ or 2 or 3 leaves fresh
32 oz Chicken broth
Heavy Cream or Crème fresh or evaporated milk (all optional) 1/4 cup
Salt and pepper to taste
Parmigiana cheese to taste (optional)
No nutrition information available
When cooling chop sausage to 1/2 inch slices and chop shallots and sauté until cooked (all warmed up If precooked sausage) and shallots are tender and translucent.
Add sage and chicken broth to pot.
Scoop out squash with spoon and add to soup mixture.
Let cook to simmer for 20 minutes then puree soup and taste for salt and pepper. Then add Cream if you wish. Pulse to mix in cream. Simmer for 5 more minutes and you can serve with cheese if you wish.
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