Ingredients:
- 1 tablespoon olive oil
- 1 pound raw turkey breakfast sausage
- 1 large onion, diced
- 1 tablespoon butter
- 1/2 tablespoon chopped garlic
- 3 pounds cooked and cubed butternut squash (about 6 cups)
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon cayenne pepper
- 3/4 cup low-fat milk (1%)
- 3/4 cup fat-free half-and-half
- 4 cups reduced-sodium chicken broth
- Salt and pepper to taste
Directions:
- Heat oil over medium heat in a large stock pot. Brown turkey sausage until cooked through, using a wooden spoon to break up the sausage into small pieces. Transfer cooked sausage to a bowl and reserve for later.
- Add butter and chopped onion to stock pot. Use wooden spoon to scrape brown bits off the bottom of the pot. Saute onion until softened.
- Reduce heat to low. Add garlic, squash, and spices. Cook for about 5 minutes, stirring often.
- Add pumpkin pie spice and broth. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
- Stir in milk and half-and-half. Using a blender (traditional or immersion), puree until smooth.
- Stir in cooked sausage. Heat through, then season to taste.
Recipe Tips
If you don't have pumpkin pie spice, substitute 1 ½ teaspoons ground cinnamon, ½ teaspoon each ground nutmeg and ground ginger, and ¼ teaspoon of ground allspice or cloves.
To make the recipe vegetarian-friendly, use vegetable stock. Omit turkey sausage or use a vegetarian substitute.
Nutrition Facts (1 cup)
Calories 140, Total Fat 5g (Saturated 1.5g), Cholesterol 35mg, Sodium 480mg, Total Carbohydrate 13g, Dietary Fiber 3g, Protein 10g, Vitamin A 220% DV, Vitamin C 25% DV, Calcium 8% DV, Iron 6% DV