Ingredients
1 package
Carando Toscano Ground Sausage
1 package
1/4 cup
Extra Virgin Olive Oil
1/4 cup
1
Large Yellow Onion, Roughly Chopped
1
6
Fresh Garlic Cloves, Roughly Chopped
6
1
Large Fennel Bulb, Roughly Chopped
1
6 cups
Butternut Squash, Peeled and Roughly Chopped
6 cups
1 cup
White Wine
1 cup
6 cups
Chicken Stock
6 cups
2 tablespoons
Fresh Sage, Minced
2 tablespoons
1 tablespoon
Ground Allspice
1 tablespoon
1
Cinnamon Stick
1
5
Bay Leaves
5
1 cup
Plain Greek Yogurt
1 cup
1 cup
Pomegranate Seeds
1 cup
1/2 cup
Sunflower Seeds, Roasted & Salted
1/2 cup
1/2 cup
Fresh Parsley
1/2 cup
Directions
Heat a heavy Dutch oven over medium-high heat and brown the sausage, breaking up any large clumps.
When the sausage is browned, remove from the pot and drain on paper towels.
Add the extra virgin olive oil, onion, garlic, and fennel, and sauté until tender.
Add the butternut squash and deglaze with the white wine.
Add the stock, sage, ground allspice, cinnamon stick, and bay leaves and simmer until the squash is very tender, about 30 minutes.
Remove the cinnamon stick and very carefully transfer the soup to the pitcher of a blender in batches. Purée until smooth.
Strain the soup through a fine mesh strainer into a clean tureen or serving bowl.
Garnish with the sausage, yogurt, pomegranate seeds, sunflower seeds, and parsley. Serve hot and enjoy!
Life is Delicious. Savor It.
