A message from our sponsor:
Yield: 4 to 6 servings.
1 medium butternut squash (about 2 pounds total)
1 tablespoon butter
1 tablespoon olive oil
½ pound Neese’s Southern Style Hot Country Sausage
1 small yellow onion, small-diced
2 cloves garlic, minced
Salt and pepper to taste
1 quart chicken stock
¼ cup heavy cream
⅛ teaspoon nutmeg
2 tablespoons maple syrup (plus more to taste)
1 tablespoon fresh thyme leaves
Peel and large dice the butternut squash. Set aside.
In a large soup pot or Dutch oven, warm the butter and olive oil over medium heat. Add the sausage and cook, breaking it up with a spoon until fully browned. Remove sausage with a slotted spoon and place in a bowl; set aside.
Add onion and garlic to the pot with leftover sausage renderings and cook until tender and translucent, about 3 minutes. Season with salt.
Add butternut squash and chicken stock. Cover and bring to a boil. Reduce heat to a simmer and cook until squash is tender, about 20 minutes.
Blend soup in small batches in a blender or in the pot with an immersion blender until smooth. Whisk in the cream and nutmeg. Adjust salt and pepper to taste and keep warm over low heat.
In a separate saucepan, warm the maple syrup over medium-high heat. Add the sausage and thyme. Stir well to coat.
Serve the soup topped with a spoonful of the maple sausage.