Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. | 2. Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel. | 3. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally. | 4. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste. | 5. In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain. | 6. Serve the soup in bowls, garnished with the crispy sage leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1		halved	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
italian sausage	1/2	lb	sweet	784.7157	1.4742	32.3185	71.0553
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
sage	1	tablespoon	chopped	-	-	-	-
sage leaf	12			-	-	-	-
marjoram	1	teaspoon	chopped	1.626	0.3634	0.076	0.0422
broth	6	cups	low-fat	70.5	18.048	0.0	0.0
cider vinegar	1	teaspoon		1.05	0.0465	0.0	0.0
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.