I thought I'd done this version in the blog, but if I did I didn't label it....so by popular request, my sausage and squash soup, perfect for a wintry day!
|butternut squash keeps well in the winter--this is the bulbous end with the seeds...|
|bubbling away on the stove...|
1/2 large sweet onion
a winter squash (we like butternut squash for this--and of course if you can get organic, all the better)
2 cloves of garlic
5-6 cups of soup stock or to cover well, preferably home made--I used some of my bone broth I hadn't gotten to yet, with chicken stock
breakfast sausage--about a lb.
1 T. butter or olive oil
dash of sea salt
a generous grating of fresh pepper
(We like Pepperman instead of those last two)
1/2 t. cumin
1/2 t. turmeric
Sprinkling of cayenne, to taste (I'm a wuus)
dollop of sour cream or plain lowfat yogurt, optional
dash of hot sauce, optional squared...
Peel and chop the onion into about ½" pieces, and brown lightly in the hot oil–
Add the garlic.
Brown and break up the sausage in another pan.
Slice, peel, and dice the squash.
Put in a stock pot with broth and stock, and cook on medium heat till the squash is soft. Mash with a potato masher or use a blender or food processor.
Add the sautee'd onion along with the meat and seasonings, and simmer a half hour or longer.
Serve with sour cream or yogurt and enjoy--perfect for a wintry evening!
|You can tell this photo was taken when I was still eating bread. If gluten doesn't bother you, that's your choice!|