DREAMY CREAMY POTATO, SAUSAGE, AND BUTTERNUT SQUASH SOUP
Ingredients
3 tablespoons olive oil
1 large onion, chopped
8 garlic cloves, chopped
1 pound sweet Italian sausage links, cut into 1” thick rings (pro-tip – freeze the sausage for 30 minutes before cutting for ‘clean’ slices)
2 tablespoons fresh sage leaves, chopped
2 tablespoons fresh rosemary leaves, stemmed and chopped
2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
1 large red bell pepper, chopped
5 cups butternut squash, peeled, seeded, and cut into cubes about 1 ½-2”
1 ½ teaspoons salt
1 teaspoon black pepper
6 cups chicken stock
2 cups Idahoan Original Mashed Potatoes(opens in new tab)
2 cups heavy cream
3 cups baby spinach leaves
Instructions
Heat the olive oil in a large 6-8 quart Dutch oven or soup pot over medium high heat. Add the onions, garlic, and sausage to the pan and cook, stirring frequently for 3-4 minutes. Add the sage, rosemary, and Italian seasoning to the pot. Continue cooking, stirring frequently, until the onions are soft and fragrant, and the sausage begins to lightly brown, about 4-5 minutes.
Add the red bell pepper, squash, salt and pepper to the pot. Cook, stirring frequently, for 3 more minutes until everything is well combined. Add the chicken stock to the pot and bring to a boil. Reduce to a simmer and cover the pot leaving a small crack at the edge of the pot to vent. Cook for 6-8 minutes until the squash is tender when pierced with a fork.
Remove the lid and fold the Idahoan potato flakes into the soup, 1 cup at a time. Add the heavy cream and stir to combine
Reduce to a simmer and add the baby spinach leaves, folding them into the soup until the spinach is wilted.
Serve the soup hot in bowls with crusty bread on the side. DEVOUR!!
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