There are so many simple pleasures that come along with the changing of the seasons. This humble recipe is simple, healthy and packed full of flavor.
Ingredients
-
- (1) Pound of Hoffman’s Ground Sausage
- (2) Tablespoons of Butter (optional)
- (1) Sweet Onion
- (1) Crushed Bulb of Garlic
- (4) Cups of Cubed Butternut Squash
- (4) Cups of Bone Broth
- A Handful of Fresh or Dried Sage Leaves
- Salt + Pepper to Taste
- 1/2 Cup of Uncooked Orzo Pasta
Brown your sausage in large stainless steel or cast iron soup pot. Once it is fully cooked, remove it from the pan and sit aside (leaving the grease in the pot).
Add (2) tablespoons of butter and your chopped onions into the grease. Cook for 3 to 5 minutes until they become translucent.
Add your crushed garlic and chopped sage leaves to the onions and sauté them for 1 more minute.
Add your bone broth and butternut squash, and cover with a lid. Bring to a boil then reduce to a simmer for roughly 10 minutes.
Add your ground sausage back into the pot, and simmer for another 10 minutes. Salt and pepper to taste.
During this final simmer, cook your orzo pasta in another pot according to the instructions on the box.
For serving, dish out the soup and add your orzo to the top. This dish goes great with a side of buttery sourdough bread.
Topping Options: Dried Cranberries, Sunflower Seeds, or Almond Shavings
