Roasted Butternut Squash and Italian Sausage Soup

Instructions

1. 1

   Preheat oven to 400°F. Cut the butternut squash in half lengthwise and discard the seeds. Place the squash halves, cut-side down, on a baking sheet coated with cooking spray. Roast until tender, about 45-60 minutes. Allow the squash to cool slightly, then scoop out the pulp and set it aside.

2. 2

   In a Dutch oven, sauté the onion and apple in olive oil until tender. Add the minced garlic and cook for 1 minute more. Stir in the dried thyme, black pepper, marjoram, salt, cinnamon, and nutmeg, and cook for about 10 seconds to release the flavors.

3. 3

   Add the chicken broth and the roasted butternut squash pulp to the Dutch oven. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to blend. Carefully transfer the soup to a blender and process in batches until smooth.

4. 4

   Return the pureed soup to the Dutch oven and stir in the chopped Italian sausage and carrots. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the carrots are tender.

5. 5

   Just before serving, stir in the 2/3 cup of Greek yogurt, the minced fresh sage, and the cider vinegar. Serve the soup hot, topped with cornbread croutons and additional yogurt, if desired.