Butternut Squash Soup With Andouille Sausage

Yield 10 people

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Carl Walker, Executive Chef, Brennan´s of Houston


  • 1 butternut squash 26 ounces
  • vegetable oil
  • 3 cups chicken stock
  • 1 tsp garlic minced
  • 1/4 cup onions chopped
  • 1/2 cup Central Market andouille or spicy smoked sausage, finely chopped
  • 1 tsp hot pepper sauce
  • 1 tsp worcestershire sauce
  • Dash Ground nutmeg
  • Creole seasoning to taste
  • brown sugar to taste
  • Salt and pepper
  • 12 slices Central Market andouille or spicy smoked sausage
  • 1 Granny Smith Apple peeled and chopped


  1. Preheat oven to 350 degrees. Cut the squash into halves lengthwise and remove seeds.
  2. Coat with oil and place cut side down in a baking pan. Bake for 45 to 60 minutes or until tender.
  3. Remove the pulp. Purée 4 cups of the squash pulp with 1 cup of the chicken stock in a blender.
  4. Sauté the garlic, onion and 1/2 cup sausage in 1 tablespoon oil in a medium saucepan until tender.
  5. Add puréed squash, hot sauce, Worcestershire sauce, nutmeg, Creole seasoning and remaining 2 cups chicken stock. Bring to a boil.
  6. Reduce the heat and simmer for 10 to 15 minutes. Add the brown sugar, salt and pepper. Cook until reduced to desired consistency or add remaining squash pulp.
  7. Render the sausage slices in a small amount of oil in a small skillet over medium heat until the sausage begins to brown. Add the apple and sauté until tender.
  8. Ladle the soup into bowls. Garnish with the apple mixture and yogurt.