Lightly coat the squash with olive oil. Season with salt and pepper. Bake in the oven until tender, about 45 min to an hour. Scoop out the flesh.
In a large pot, cook the sausage and onion. Add the garlic, sage, marjoram and cook, stirring for one minute. Add the cooked squash and chicken broth, stir, and bring to a boil. Reduce and simmer for 30 minutes then pulse in a blender in batches. Finally, add the cider vinegar and heavy cream.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 131 (69%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 44.6mg||14 %|
|Sodium 545.5mg||19 %|
|Potassium 303.5mg||8 %|
|Total Carbohydrate 5.4g||2 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 4g|
|Protein 9.4g||13 %|
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Calories per serving: 191
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