Butternut squash soup with kielbasa

Is it possible to have too many good butternut squash soup recipes? Not yet, at any rate.

Butternut squash and sausage soup
From “American Favorites” by Betty Rosbottom

Ingredients
2 tablespoons butter, divided
2 cups chopped onions
8 cups peeled, cubed squash (about a 2½-pound squash)
6 cups broth
1½ teaspoons dried thyme leaves
½ teaspoon salt
1 bay leaf
¾ to 1 cup milk (or use more broth if you want to avoid dairy)
6 ounces turkey kielbasa, sliced ⅛-inch thick

Method
In a large heavy pan, melt 1 tablespoon butter. Cook onions over medium low heat until softened. Add squash and cook for 4 minutes. Add broth, thyme, salt and bay leaf. Bring to a simmer and cook, uncovered, until squash is very tender, about 40 minutes. Remove bay leaf. Cool soup slightly. Puree soup.

Return soup to pot and stir in milk. Cook long enough to heat through. (Can make the soup ahead through this stage.)

Meanwhile, in remaining 1 tablespoon of butter in small skillet, cook sausages until browned on both sides. Serve soup garnished with kielbasa. Serves 8.

Rating: Very nice flavor from the thyme, an excellent fall or winter soup. The consistency falls nicely in between super thick and thin. The kielbasa pairs well with this, but the soup would be just dandy without it if you want to make it vegetarian. I would definitely make this again.