Ingredients
- 16 oz sausage
- 1 large onion, diced
- 1 teaspoon salt, plus more to taste, divided
- 1 (2 pound) butternut squash, roasted and scooped out
- 1 quart chicken broth
- 1 pinch cayenne pepper or dash hot sauce
- ½ cup heavy cream, plus more to garnish (I use half and half)
- 2 tablespoons maple syrup, or to taste
Directions
Cook sausage in a pot over medium-low heat. Add onions and a large pinch of salt. Cook and stir until onions have softened but not taken on any color, about 10 or 15 minutes.
Raise heat under the pot to medium-high. Stir in squash, chicken broth, 1 teaspoon salt, and cayenne pepper. Bring to a simmer; reduce heat to medium-low and simmer 5-10 minutes. Reduce heat to low. Whisk until fairly smooth. Stir in cream and maple syrup; add more salt if needed.
Ladle into serving bowls. Garnish with a swirl of cream, and a sprinkle of chives and pomegranate seeds.
Share by a farm customer from allrecipes.com