Tag: butternut squash

Soup for the Soul

CarrieLeave a comment

Turkey Sausage, Kale, and Butternut Squash Soup

This weekend, I was feeling a little under the weather.  I caught a slight cold and have not been feeling myself.  I decided to make a healthful pot of soup.  I started the soup by sautéing italian turkey sausage with the casings removed.  Then after the sausage was browned, I added fennel, carrots, and onion, a pinch of salt and freshly ground pepper.  Once the vegetables were soft, I added a cup of champagne (it was already open in the fridge; you can also use white wine) and about two quarts of chicken broth.  Then I added a tablespoon of fresh grated nutmeg, a palmful of cumin, and an entire butternut squash that I peeled and diced.  I let this simmer for about 20 minutes or so until the squash was softened.  I added kale that I trimmed and cut into small pieces.  I let the soup simmer for another 20 minutes.  As the final step, I added a can of small white beans and warmed them through for another five minutes.  The final product was delicious and warmed my entire body through.  It is a great dish for a cold, snowy day.  Give it a go and you won’t be disappointed! Image

Butternut Squash Soup

CarrieLeave a comment

One of my favorite soups to make during the fall season is butternut squash soup.  It is very healthful as Rachel Ray would say.  It is simple and to make and easy on the waistline.  In fact, I usually use this as my afternoon snack instead of reaching for a carb.

Ingredients

Two butternut squash (peeled and cut into cubes), one diced onion, two quarts of chicken stock, olive oil, nutmeg, black pepper, and salt

Directions

1. Coat the bottom of a soup pot with olive oil.  Sauté onion with a touch of salt until tender.

2. Add the butternut squash to the pot.  Add chicken stock to cover the squash.  Bring to a boil and simmer until the squash is tender.

3.  Once the squash is tender, use an immersion blender to puree the contents of the pot.  If you do not have an immersion blender, you can place small batches of the soup in a regular blender.  Be careful not to fill it too full because you don’t want a squash explosion.

4.  Once the soup is pureed, add fresh ground nutmeg and black pepper to your liking.