IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE
IMPORTANT INFORMATION FOR DISH SUBSCRIBERS – SERVICE INTERRUPTION – CLICK HERE

Chef Nino Cooks Butternut Squash Apple Andouille Soup

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Butternut Squash Apple Andouille Soup

INGREDIENTS

  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 1 clove garlic finely chopped
  • ½ lb andouille sausage finely  chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped to ¼ inch squares
  • 1 tart green apple, peeled, cored, chopped finely
  • 3 cups chicken broth
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper
  • Italian parsley for garnish
  • Chives for garnish

INSTRUCTIONS

1 In a large saucepan over medium-high heat, add  the butter for 1-2 minutes.  Add the onion, celery and carrot and andouille sausage.  Sauté for 5 minutes, stirring constantly

2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to  pot.

3 Add salt and spices to taste, and garnish with chives or parsley.