This week in the Good Friends Good Food theme of Vegetables, Margaret chose Winter Squash. Here is the recipe I used for Italian Sausage Butternut Squash Soup if you would like the recipe to make it for yourself: click here.
The ingredients: onion, red bell pepper, butter, Italian Sausage, garlic, butternut squash, chicken broth, bay leaf, northern beans, fire roasted tomatoes, salt, pepper, and parsley (optional heavy cream for garnish).
This week I hauled out my trusty soup pot that spends its summer break in my pantry. It happens every year, grilling weather cannot be counted upon in Indiana during October, so at-the-ready is my soup pot that can lounge on the stovetop a good part of the morning or afternoon producing a warm and comforting lunch or dinner when the temperatures outside are suggesting just that. Over the years I have made various forms of butternut squash soup and loved them all, so a new recipe seemed an ideal way to use my choice of butternut squash this week.
There is something so relaxing about chopping vegetables and ingredients for soup. So really, the comfort part starts well before it even hits my spoon. I like the slow and steady progress of making soup/stew…a little of this and a little of that creates something way more delicious than just the sum of all its parts. It’s an odd thing really that I love soups/stews so much because generally I don’t like foods touching on my plate, or too many ingredients in close quarters, but it all seems okay in soup/stew. It’s a mystery. This soup is very flavorful, a nice amount of spice to it all, and a cup goes a long way, very satisfying. Although the recipe says that it is all ready in under an hour, it’s so much more delicious if you let it simmer longer so that the flavors have a good amount of time to buddy up. Definitely worthy of a repeat, on the Soup Rotation List here already.
To see what the others made with their Winter Squash, you can click on the members’ blogs listed here: Peggy, Margaret, Ulrike, Nancy.
Next up is Season’s End Fresh Produce (pick whatever vegetable you like that you can still get fresh), posting date on November 5. If you would like to join in, just leave a link to your post in any of the comment sections of the participants and we will come and see what you made.