Yup, I'm all about the soup! So much that my family says your having soup again! I make it all winter long!
We have had such beautiful unseasonably warm week, so I have been cooking on the BBQ almost every night.
While today was not overly cold the temp definitely dropped and the clouds threatened rain with the wind going most of the day. So I decided it was a good day to play with some ingredients I have been wanting to make into a soup.
White Bean and Winter Squash soup
3 spicy turkey sausages casings removed
1small chopped onion
2 celery ribs chopped
2 large cloves garlic chopped
1 winter squash cooked and peeled (butternut, delicata, acorn)
1tbs fresh thyme
2 tbs fresh sage chopped
2 glugs white wine
1 carton chicken stock
1 can italian stewed tomatoes
1 tsp crushed red pepper
fresh or frozen spinach or other greens
1can of white beans rinsed and drained
salt and pepper
Cook squash in 375 oven turned upside down with a little water in the bottom of the pan for about 20-25 mins until you can pierce it with a fork. Let cool and then peel ( I find a potato peeler works best) chop and set aside. Brown the sausage in a large pot then add onions, garlic, celery and half of the squash cook until the onions start to cook thru. Add chicken broth, wine and tomatoes bring to a simmer add in beans, herbs and red pepper. Cover and simmer for at least 1/2hour add in squash and simmer for about 15mins more add in spinach a few mins before you are ready to eat so that it will wilt and I finished it off with a handful of parmesan.
Enjoy! I loved it, not a really hearty soup but very rich in flavor and would be great with some crusty bread!
We have had such beautiful unseasonably warm week, so I have been cooking on the BBQ almost every night.
While today was not overly cold the temp definitely dropped and the clouds threatened rain with the wind going most of the day. So I decided it was a good day to play with some ingredients I have been wanting to make into a soup.
White Bean and Winter Squash soup
3 spicy turkey sausages casings removed
1small chopped onion
2 celery ribs chopped
2 large cloves garlic chopped
1 winter squash cooked and peeled (butternut, delicata, acorn)
1tbs fresh thyme
2 tbs fresh sage chopped
2 glugs white wine
1 carton chicken stock
1 can italian stewed tomatoes
1 tsp crushed red pepper
fresh or frozen spinach or other greens
1can of white beans rinsed and drained
salt and pepper
Cook squash in 375 oven turned upside down with a little water in the bottom of the pan for about 20-25 mins until you can pierce it with a fork. Let cool and then peel ( I find a potato peeler works best) chop and set aside. Brown the sausage in a large pot then add onions, garlic, celery and half of the squash cook until the onions start to cook thru. Add chicken broth, wine and tomatoes bring to a simmer add in beans, herbs and red pepper. Cover and simmer for at least 1/2hour add in squash and simmer for about 15mins more add in spinach a few mins before you are ready to eat so that it will wilt and I finished it off with a handful of parmesan.
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