I wonder if there is some kind of federal guideline in place for safe levels of squash consumption?
Squash Sausage Soup
1 lb hot Italian sausage, removed from casings
12 oz mushrooms, rough chop
1 med onion, diced
2 cloves garlic, minced
2 teaspoons salt
8 good grinds pepper
1 teaspoon oregano
2 -3 tablespoons fresh chopped parsley
1/2 cup dry white wine
5 cups chicken broth
5 cups cooked and pureed winter squash
1/2 cup milk
4 oz low fat cream cheese at room temp
[as always, this recipe has been low-fatted as much as possible, so I used chicken sausage]
Spray bottom of 5 quart heavy pan with olive oil cooking spray. Saute sausage until cooked through and remove with slotted spoon, leaving any drippings in pan. Dump in the mushroom, onion and garlic and saute about 5 minutes. Add salt, pepper, oregano and parsley and cook another couple minutes. Add wine and cook down a couple more minutes. Add chicken stock and squash and stir until completely blended. Cook over low heat for at least 30 min and add sausage back in, cook about 30 min more. Add milk [original recipe calls for half and half which is better but not worth the extra calories for me]. Stir in small chunks of cream cheese until completely incorporated and soup is up to serving temperature.
