Butternut Squash Chowder

This butternut squash chowder was SO GOOD! I loved it!! You can use butternut squash or pumpkin in this. The sweet squash flavor is delicious with the savory Italian sausage. Here, I can buy pre-cut chunks of butternut squash. They're kind of big, so I have to cut them in half or smaller. But it's SO much easier than peeling and cutting a huge butternut squash. 

Butternut Squash Chowder 

adapted from Closet Cooking

1 tablespoon olive oil
1 pound bulk italian sausage
1 tablespoon butter
1 onion, diced
4 cloves garlic, chopped (or 1 teaspoon garlic powder)
1 tablespoon fresh sage, chopped (can use 1/2 teaspoon dried)
1 teaspoon red pepper flakes (optional)
1/4 cup flour 
4 cups chicken broth
4 cups butternut squashed or pumpkin, cut into 1 inch cubes
1/2 cup heavy cream (or 1/2 cup sour cream)
1 cup cheddar cheese, shredded
2 cups corn (fresh or frozen)
salt and pepper to taste

fresh sage for garnish, optional

1. Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks. Push sausage to one side of the pan. Add the butter, let it melt. Add the onion to the butter and cook until tender, about 5 minutes. Add the garlic, sage, red pepper flakes, flour, mix well and cook until fragrant, about a minute. Add the broth, and butternut squash, bring to a boil, reduce the heat and simmer until the squash is tender, about 20 minutes. Keep a lid of the pot, and stir the bottom occasionally so the flour mixture doesn't stick.

2. Turn off the heat, mix in the heavy cream and cheddar cheese and let it melt into the sauce. Mix in the corn. Season with salt and pepper to taste and enjoy! If you have fresh sage, you can garnish the soup with it. 

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