Roasted Butternut Squash Soup with Sausage

Ingredients

butternut squashpeeled, seeded, cut into 1-inch chunks

4 1/2 lb

carrotspeeled, cut into 1-inch chunks

2 2/3 large

yellow onionpeeled, quartered, cut into 1-inch chunks

1 1/3 small

garlicpeeled

4 cloves

olive oilextra-virgin

1 1/3 tbsp

sea salt

1/3 tsp

black peppercracked

2/3 tsp

Italian sausagemild, casings removed, crumbled

2/3 lb

vegetable broth

5 1/3 cups

cinnamon

2/3 tsp

ground ginger

2/3 tsp

allspice

1/3 tsp

bay leaf

1

hazelnutstoasted, pieces

for garnish

sagefresh leaves

for garnish

Method

1. 01Preheat oven to 400°F.
2. 02Toss squash, carrots, onion, and garlic with olive oil on a baking sheet. Sprinkle with 1/4 tsp salt and 1/8 tsp pepper.
3. 03Roast for 20 minutes, stirring once.20 min
4. 04Cook sausage in a stockpot over medium heat until cooked through, about 5 minutes.5 min
5. 05Remove roasted vegetables from oven and place in a blender.
6. 06Add half the broth and puree until smooth.
7. 07Add puree and remaining broth to the pot with sausage, stirring to combine.
8. 08Season with cinnamon, ginger, allspice, bay leaf, and remaining salt and pepper. Bring to a boil then reduce heat to low and simmer for 10 minutes.10 min
9. 09Serve hot, garnished with fresh sage and toasted hazelnut pieces.