Simple butternut squash soup, even better with wine

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Squash soup with sausage. BILL HOGAN / Chicago Tribune / TNS

As the days become cooler and shorter, you want food that warms you up. This squash recipe dresses up a prepared soup to make it taste homemade.

Squash soup with sausage

Makes 4 servings

1/2 cup orzo pasta

1 tablespoon olive oil

1 small onion, chopped

2 links precooked chicken sausage, sliced

1 tablespoon chopped thyme

1 tablespoon balsamic vinegar

1 carton (32 ounces) butternut squash soup

1. Cook 1/2 cup orzo pasta in a large saucepan of well-salted boiling water until al dente.

2. Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a Dutch oven; add 1 small onion, chopped, and 2 links precooked chicken sausage, sliced.

3. Cook until onion has softened and sausage has lightly browned, about 3 minutes.

4. Add 1 tablespoon chopped thyme; cook, stirring occasionally, 1 minute.

5. Deglaze the pan with 1 tablespoon balsamic vinegar. Pour in 1 carton (32 ounces) butternut squash soup; cook until warmed through, stirring occasionally, 7-10 minutes.

6. Drain pasta; add to soup. Serve hot.

- Renee Enna

Per serving: 369 calories, 14 grams protein, 46 grams carbohydrates, 7 grams sugar, 16 grams fat, 36 milligrams cholesterol, 329 milligrams sodium, 6 grams dietary fiber.

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