I’ve had a change of heart! I want to be a good cook, I really really do, and I feel like I’ve been falling down on the job just a little bit. I must admit I’ve been posting a lot about cakes, and eating lots of takeaways. I even went to….. several fast food establishments last week. I will say I’m not proud of myself, but there you go.  I want to get back on the wagon and have some home cooked food this week, but I must admit that I’m still hankering for red meat (what is going ON?!?!)

Anyways, here is a soup I’ve tried (and LOVVVVVED) from one of my favourite websites which is foodnetwork.com. I’m back, people! I’m back!

Love you,
Naimah

Ingredients

• 1 large butternut squash, about 3 pounds, halved, seeds removed
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/2 pound sweet Italian sausage, removed from casings
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon chopped fresh sage, plus 12 whole leaves
• 1 teaspoon chopped fresh marjoram
• 6 cups light chicken stock or broth
• 1 teaspoon cider vinegar or lemon juice
• 1/2 cup heavy cream, or more to taste
• 2 tablespoons butter

Directions

1. Preheat the oven to 400 degrees F.
2. Lightly coat the squash halves with 1 teaspoon of the vegetable oil.
3. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper.
4. Bake until very tender, about 45 minutes.
5. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
6. In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage.
7. Cook until golden brown, about 4 minutes.
8. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes.
9. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute.
10. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil.
11. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
12. With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan.
13. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
14. In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes.
15. Transfer the leaves to paper towels to drain.
16. Serve the soup in bowls, garnished with the crispy sage leaves

[Image reproduced with permission from unertlkm's photostream on Flikr.com]