Acorn Squash Soup

Acorn squash is cooked with Italian sausage, onion and poultry seasoning in chicken broth, mashed and combined with half-and-half for this soup.

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Ingredients:

• Nonstick cooking spray
• 2 ounces mild Italian sausage
• 1/4 cup chopped sweet onion
• 2 cups chicken broth
• 1/2 of an acorn squash, peeled and roughly chopped
• 1 teaspoon poultry seasoning
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup fat-free half-and-half
• 2 Tablespoons freshly chopped Italian parsley

Method

Spray a 10-inch skillet lightly with the cooking spray. Remove sausage from casing and begin to brown it over medium heat, breaking it into bite-size pieces. Add the onion and continue to saute until the onion is softened. Add the broth, squash, poultry seasoning, and pepper. Cover and simmer for 1-2 hours or until squash is soft. About 15 minutes before serving, mash the squash in the skillet. Stir in the half-and-half. Replace the lid and continue to cook for 10-15 more minutes. Serve the soup in heated bowls and garnish with the fresh parsley.

Notes: If the acorn squash is too hard to peel, microwave it first for two or three minutes. Allow it to cool slightly before peeling and chopping.

Number of servings: 2

Submitted By: pghfran9
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