Butternut Squash Soup With Linguica & Thyme

squash soup topped with sliced sausage and drizzled with cream served in black ceramic pumpkins

Butternut Squash Soup With Linguica & Thyme

Roasted Butternut Squash blended together with vegetables, wine & broth to create a luxuriously smooth soup. Topped with sweet & spicy Linguica sausage for a twist on the classic!

5 from 1 vote

Print Pin

Course: Appetizer, Main Course, Soup

Cuisine: American

Keyword: butternut squash, roasted squash, soup, squash soup, stew, winter soup

Prep Time: 20

Cook Time: 25

Inactive Cooktime: 1

Total Time: 1 45

Servings: servings

Calories: 324kcal

Author: Ashley Pelaez Walker

Ingredients

4 cups Butternut Squash cut into 1" cubes
6 tablespoons Olive Oil divided
Kosher Salt
Black Pepper
6-8 sprigs Fresh Thyme or 2 teaspoons dried
1 lb Lunguica cut into thin rounds
¾ cup Carrot small diced
1 cup Celery small diced
1 cup Yellow Onion small diced
¼ cup White Wine
2 cups Chicken Broth plus more finishing, if needed
2 tablespoons Heavy Cream

Instructions

Preheat oven to 375°.
Toss cubed squash with 3 tablespoons olive oil, 2 teaspoons kosher salt & 1 teaspoon black pepper. Place on a large rimmed baking sheet, making sure all the squash fits in one layer. Top with 6-8 sprigs of fresh thyme (or 2 teaspoons dried). Roast for 60 minutes, or until squash has slightly browned & is tender all the way through. Once cooked, remove thyme stems & set aside.
In a large heavy bottom pot or Dutch Oven, sauté Linguica until crispy & heated through. Remove Linguica from the pan & heat remaining 3 tablespoons olive oil over medium heat (if the Linguica renders a lot of fat, you can use less olive oil). Sauté carrots, celery & onion with ½ teaspoon salt & ¼ teaspoon pepper until soft but not browned, 7-10 minutes, stirring occasionally.
Once veggies are cooked, turn the heat to high & add wine. Let the wine bubble up & using a wooden spoon, scrape up any browned bits from the bottom of the pan. Cook until wine has reduced by half.
Add cooked squash & broth to the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to a low simmer. Simmer for 5 minutes.
To blend the soup in a blender: pour half of the soup into a high powered blender & blend until smooth. Repeat with remaining half then return soup to the pot.
To blend the soup with a hand blender: place hand blender directly into the pot & carefully blend until smooth.
Taste the soup & if needed, add 1 teaspoon salt. If the soup needs more broth, add extra both 1 tablespoon at a time until you reached your desired consistency.
Finish the soup with 2 tablespoons heavy cream & serve topped with Linguica.

Nutrition