We love soup. All kinds of soup. And especially in the winter... hot, delicious, homemade soup just seems to warm us up from the inside out.
Well, I made a new recipe yesterday (Italian Sausage and Squash Soup) that just may be my new favorite soup recipe. Really! So easy, yet so *different*. And simply perfect for these c-c-c-cold PA nights! (Served with hot, crusty artisan bread, I think I could've eaten the whole pot myself!)
My husband LOVED it, too. Gave it his ultimate compliment: "It's cruise ship good!" LOL!
ITALIAN SAUSAGE AND SQUASH SOUP
|1||lb. bulk Italian sausage|
|2||Tbsp. olive oil, divided|
|1 1⁄2||cups diced onion|
|2||Tbsp. minced garlic|
|1||butternut squash, peeled, seeded, cut into 1-inch chunks|
|1⁄2||tsp. red pepper flakes|
|2||cups low-sodium chicken broth|
|1||cup diced red bell pepper|
|1⁄2||cup heavy cream|
|1||tsp. ground dried sage|
|2||cups packed baby spinach, coarsely chopped|
|Salt and black pepper to taste|
Sweat onion and garlic in 1 Tbsp. oil in a large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.
Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes.
Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.
So my tricky big sister, Laurel, had a great idea that I just had to share,
She used Trader Joe's butternut squash soup (in the box) as a short-cut base for this soup. Then stirred in all additions as per the recipe.
I tasted it myself and I must say, it was good -- darn good!
So tuck that li'l time-saving trick under your cap, and if you try it, think of my oh-so-smart sister! ;o)
Recipe and photo From Cuisine at Home