Welcome to Tasty Tuesday at Things To Do In New Jersey!

Autumn has arrived in New Jersey and, right on cue, wonderful autumn squashes are just beginning to appear in New Jersey farm stands and farmers’ markets. Yay!!! I saw some butternut squash in my local farmers’ market this past weekend and even though it was 80 degrees outside, I just couldn’t resist. I had to have it. Butternut squash is so versatile- you can roast it, use it in soups and stews, make muffins and bread, add it to macaroni and cheese, even make butternut squash fries! This time around I decided to make Curried Butternut Squash and Sausage Soup and I thought I’d share the recipe with you. I love this recipe because of its various flavor “layers” – it’s the perfect combination of sweet, spicy, and salty all in one dish. It’s nice and filling too, making it a great simple dinner with a little fresh bread on the side!

You can use any type of sausage you like for this recipe. This time around I just used plain bulk pork sausage, but you could use hot Italian sausage (obviously that will add a bit more “zing” to the soup), chicken and apple sausage, or whatever else strikes your fancy! Or leave the sausage out completely for a vegetarian option – the soup is still plenty filling.

Here’s how to make Curried Butternut Squash and Sausage Soup…

Curried Butternut Squash and Sausage Soup

1 medium butternut squash (about 2-1/2 pounds)
1 pound sausage
1 medium onion, chopped
2 cloves of garlic, minced
3 Tbsp. flour
2 Tbsp. curry powder
½ tsp. cinnamon
1/8 tsp. cayenne pepper
½ tsp. salt
6 cups low-sodium chicken or vegetable broth
¼ cup brown sugar, firmly packed
2/3 cup heavy cream
additional cinnamon for presentation (optional)

Preheat your oven to 350° F. Remove the stem end of the squash with a sturdy, sharp knife and cut the squash in half. Scoop the seeds and pulp out of each half and place each half (cut side down) on a greased baking pan. Cover with aluminum foil and roast the squash until tender (45-60 minutes). Allow the squash to cool, then scoop the flesh from the skin and pureé in a food processor.

In a large pot, cook the sausage, onion, and garlic until the sausage is no longer pink. Add the flour, curry powder, cinnamon, cayenne pepper, and salt. Stir for about a minute, then add the broth, squash pureé, and brown sugar. Allow the soup to thicken and simmer for about 15 minutes, stirring occasionally. Just prior to serving, whisk in the heavy cream.

Sprinkle each serving of soup with a little more cinnamon for presentation (if desired). Enjoy!