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Butternut Bisque with Andouille

Michele Pesula Kuegler
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Soup

Ingredients
  

  • 1 butternut squash
  • 1 tablespoon olive oil
  • 1 cup yellow chopped onion
  • 1 red pepper seeded and chopped
  • 1 green pepper seeded and chopped
  • 1 tablespoon brown sugar
  • 3 cups chicken broth
  • 12 ounces andouille sausage chopped
  • 1/2 cup skim milk warmed
  • Salt & pepper

Instructions
 

  • Preheat oven to 350°F.
  • Cut butternut squash in half lengthwise, and place halves in a baking dish, cut sides down.
  • Add approximately 1 inch of water, and cover with foil.
  • Bake for 1 hour. Allow squash to cool for 15 minutes. Remove and discard seeds.
  • Scrape out flesh, and purée.
  • Heat olive oil in a large stock pot over medium heat. Add onion, and sauté for 5 minutes.
  • Add peppers, and sauté for another 2 minutes.
  • Add sugar, and stir well.
  • Add chicken broth and puréed squash, stirring to thoroughly combine.
  • In a large nonstick pan over medium heat, cook sausage until browned.
  • Transfer sausage to a paper towel-lined plate, and blot to remove excess grease.
  • Add sausage to soup.
  • When soup is heated through, add warmed milk, and stir well.
  • Season with salt and pepper, if needed
Keyword butternut squash