Ingredients
1 large butternut squash (4 to 4-1/2 pounds)1 medium onion, chopped1 medium tart apple, peeled and coarsely chopped2 teaspoons olive oil6 garlic cloves, minced2 teaspoons dried thyme1/2 teaspoon pepper1/2 teaspoon dried marjoram1/4 teaspoon salt1/4 teaspoon ground cinnamon1/8 teaspoon ground nutmeg6 cups reduced-sodium chicken broth4 fully cooked Italian chicken sausage links, chopped4 large carrots, chopped2/3 cup reduced-fat plain Greek yogurt4 teaspoons minced fresh sage1 teaspoon cider vinegarOptional: Cornbread croutons and additional yogurt
Preparation
Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° until tender, 45-60 minutes. Cool slightly. Scoop out pulp; set aside.
In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in the seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth.
Return pureed mixture to pan; stir in sausage and carrots. Bring to a boil. Reduce heat; cover and simmer until carrots are tender, 15-20 minutes.
Just before serving, stir in 2/3 cup yogurt, sage and vinegar. Serve with croutons and additional yogurt if desired.
