Butternut Squash Soup with Chicken Sausage

With the weather dropping and Thanksgiving right around the corner, comfort foods like soups start to become more common meals.
For a healthy, delicious recipe, try this butternut squash soup with chicken sausage!
Courtesy of Food Network Magazine
Level: Easy
Total: 40 min
Prep: 20 min
Cook: 20 min
Yield: 4 servings

Ingredients:
1/3 cup plus 1 tablespoon extra-virgin olive
oil
12 ounces cooked chicken-apple sausage,
cut into 1/2-inch pieces
4 cups cubed peeled butternut squash (1
small to medium squash)
3 medium carrots, chopped
1 stalk celery, chopped
1/2 medium onion, chopped
2 1/2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1/2 cup fresh sage or parsley leaves
Directions:
Heat 1 tablespoon olive oil in a
large pot over medium-high heat.
Add the sausage and cook, stirring
occasionally, until browned, about 4
minutes. Transfer to a bowl using a
slotted spoon. Add the squash,
carrots, celery, onion, chicken broth, 2
1/2 cups water and 3/4 teaspoon salt
to the pot. Cover and bring to a
simmer, then reduce the heat to low
and continue simmering until the
vegetables are tender, about 15 more
minutes.
Puree the soup in a blender in
batches, then return to the pot
along with the sausage. Season with
salt and pepper and keep warm.
Heat the remaining 1/3 cup olive
oil in a small saucepan over
medium-high heat. When the oil is
very hot, add the sage leaves in
batches and fry, turning, until dark
green and crisp, about 1 minute.
Remove with a slotted spoon and
drain on paper towels. Ladle the soup
into bowls and top with the fried sage.