This recipe is an example of how a simple home-cooked dish is transformed with a couple of ingredients into an elegant restaurant-grade soup. The soup is cooked in chicken broth with butternut squash, carrots, stalked celery, and onions and whipped in a blender until puree consistency. And before serving, sprinkle it with slices of fried natural chicken sausage with apple and sage leaves fried in olive oil. With them, the taste will become spicier, and the appearance of the pureed soup will become more attractive.

Summary

Ingredients

• 4 tablespoon. butternut squash, peeled and diced (1 small squash)
• 0.3333 Art. + 1 tbsp olive oil
• 340 g ready-made chicken sausages with an apple, cut into 1 cm pieces.
• 3 medium carrots, chopped
• 1 celery stalk, chopped
• Half a medium onion, chopped
• 2.5 tablespoon. slightly salted chicken broth
• 0.5 tablespoon. fresh sage or parsley leaves

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Instructions

1. In a large saucepan over medium-high heat, heat 1 tbsp olive oil. Add the sausage and boil, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl with a slotted spoon. Add pumpkin, carrots, celery, onions, chicken broth, 2.5 tablespoon. water and 3/4 teaspoon. salt. Cover and bring to a simmer, then reduce heat to low and continue simmering until vegetables are tender, about 15 minutes more.
2. Whisk the soup in a blender in several portions, then return to the pot along with the sausage. Season with salt and pepper to taste and keep warm.
3. In a small saucepan over medium-high heat, heat the remaining 1/3 tablespoon. olive oil. When very hot, add the sage leaves and sauté, turning, until they are dark green and crispy about 1 minute.
4. Place with a slotted spoon on paper towels to drain off excess grease. Pour the soup into bowls and sprinkle each serving with toasted sage.