Fall Squash and Sausage Soup

Main Ingredients: butternut squash, hubbard squash, olive oil, butter, onions, garlic, dry red wine, chicken stock, hot sausage, worcestershire sauce, hot sauce, thyme, oregano, black pepper

1 medium butternut, Hubbard or other fall squash, peeled, seeded and cut into large dice
2 tbsp olive oil, plus 1 tsp
1 tbsp butter
2 large onions, cut into large dice
6 cloves garlic
1 c Tennessee dry red wine
8 cups chicken stock
1 pound Tennessee hot sausage, crumbled
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
salt and freshly ground pepper to taste

Preheat oven to 350 degrees.
Place squash on a roasting pan. Toss to coat with 2 tbsps of olive oil and bake until tender and slightly carmelized (25-30 min). Heat butter in a large stockpot over medium high heat until hot. Add onions and saute until tender and browned. Add garlic, roasted squash and wine and cook over high heat until reduced by one half. Add stock and bring to a boil. Reduce heat to low and simmer 15 minutes. Meanwhile, heat remaining tsp of olive oil in a sauate pan over medium high heat. Add sausage and cook until it is browned. Drain fat. Strain squash mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in remaining ingredients and heat thoroughly. Ladle into individual soup bowls and garnish with homemade croutons. Yield: 6-8 servings.

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