Butternut squash are inexpensive and abundant fall through winter. Take advantage of this excellent grocery store and farmer's market bargain by making a hearty, healthy, butternut soup. While squash is a little bit on the carby side, it is a great food for those who have moved beyond a very low carb induction phase and are on a maintenance program.
- 2 small or 1 large butternut squash
- 1 lb of spicy pork sausage
- 6oz sliced portobello mushrooms
- 1 large red onion
- 2 packages cream cheese
- butter for cooking onions and mushrooms
- ground cayenne pepper to taste
- Sea salt, pepper, fennel and ground sage to taste
Half and clean the butternut squash. Either roast in the oven (350º for 1-2 hour) or microwave in a covered dish with a little water (45-60 minutes). While the squash is cooking, brown the sausage and drain. Set aside. Dice the onions and cook in butter until caramelized. In a separate pan, cook the sliced mushrooms in butter until soft.
Once the squash is nice and soft, scoop it out of its shell and run through a food processor or blender with just enough hot water to get the blades to get the squash mixed well. (In my little food processor it took about 4 batches.)
Pour the squash puree in to a large stock pot. Add the sausage, onion and mushrooms. Add more water if needed to get the puree to a nice thick soup consistency. Add spices to taste. (I go heavy on the cayenne!). Once everything is hot and well blended, stir in the cream cheese. Keep stirring until it's melted.
Serve in a large bowl with a pat of real butter on top