The cool and chilly fall weather has me craving all types of soup! I love a good squash soup, and Taproot Farm’s Honeynut Winter Squash are perfect for a sweet and flavorful soup base.
This recipe is style like a bisque with the extra cream and herbs. Keep in mind though that you don’t have the add the dairy and you can keep just the squash/broth as a thick soup. The fennel and sausage add an extra burst of flavor and texture to this dish.
The squash takes a bit of time to roast, so I do recommend roasting it ahead of time if possible to save a bit of time on the soup preparation part. Hope you all enjoy this delicious, seasonal recipe!
- 3 and 1/2 Cups Roasted Honeynut Winter Squash (I used approximately 3 small squashes)
- 2 Cups Broth (I used a chicken bone broth)
- 1 Pint Heavy Cream*
- 1/4 Cup Goat Cheese Crumbles*
- *Just a reminder you can omit the dairy if desired.
- 3 Fennel Bulbs, Cut Into Thin Strips
- 1 Cup Fennel Fronds
- 1 Pound Ground Sausage of Choice (I used a spicy Italian sausage)
- Splash of Beer and/or Broth (To help cook sausage/fennel)
- Optional Additions: Fresh herbs, salt, pepper, chili flakes, extra heavy cream, fresh bread, etc.
- First, roast your squash. As mentioned in the introduction, I do recommend doing this in advance if you want to cut back on your preparation time. There are a few different ways to roast squash (I just omit any seasonings and roast it plain) – here’s one suggestion: http://www.eatingwell.com/recipe/268480/roasted-honeynut-squash/
- Once squash is roasted, scoop out the seeds and flesh. Combine the squash flesh and broth in a blender, pureeing until smooth.
- Transfer this to a soup pot. As mentioned, you can omit the dairy if desired, but if you want an extra creamy soup add in the heavy cream and goat cheese at this time, stirring to combine. You can also add 3/4 cup of the small fennel frond pieces as this time for added herb flavor. Heat the soup on medium (stirring occasionally) until warmed through.
- While soup is warming, combine your ground sausage, thinly cut fennel, and a splash of broth and/or beer (* a splash meaning a 1/2 inch of liquid in the pan), cover with a lid and cook until fennel is tender and sausage is cooked through.
- Once the fennel is tender and sausage is cooked through I remove the lid and let the liquid cook off, allowing the sausage and fennel to brown slightly.
- Once sausage and fennel are lightly browned, feel free to include the mix directly in the soup or save as a topper with the remaining fronds/additional heavy cream if desired.
- Enjoy warm with extra seasonings and bread!