Easy, savory, and delicious meal that you can get on the table fast. It's the perfect soup to enjoy on a chiller weeknight!
Gather all the ingredients, sausage, EVOO, S&P, red onion, garlic, butternut squash, chipotel and adobo sauce, beef stock, half and half, parmesan cheese, and sage.
Get out a large pot and begin by breaking up the sausage. Brown the sausage over mid-high heat it until crumbly and add in a little EVOO.
Add in the chopped onion and spinkle in salt and pepper. Cook for about 5 minutes.
Next, add in chopped garlic and the frozen squash. Let this all heat up for 5 minutes.
If you choose to use the chipotle pepper and sauce. Cut up one pepper and measure out 1 tbsp of the sauce and stir it in.
After your squash has finished sauteing, whisk in the beef stock.
Bring the pot to a boil and simmer for 5 minutes.
Check the sqaush and make sure it feels tender. Then lower the heat and whisk in the half and half and half of the Parmesan cheese.
Turn off the heat. Laddle into bowls and garnish with more Parmesan cheese and chopped sage. Enjoy!
The original recipe is from one of my favorite foodies, Mix and Match Mama and can be found HERE.