This soup will warm even the iciest disposition
It’s fall. Everyone is up to their elbows in squash. The weather is getting chilly.
Time for soup!
This is the soup that’s comforting when it’s gray out; when the weather just begs for something steamy. But it’s not so heavy that you’ll get a tummy ache. This soup is relatively light and healthy (or at least low carb or paleo or some such fad diet) yet more substantial than a plain vegetable. Great for in between your weekend Friendsgivings, baking sessions, and overall eating of all things heavy, baked and pumpkin spiced this holiday season.
A few recipe notes here. You do not need very much olive oil, just enough to cook your onions. The sausage will provide plenty of fat. If there is more fat floating in your soup than you’d prefer, grab a large lettuce leaf and swirl it around. The grease will stick to the lettuce and you can pull it out of the soup.
Now, onto butternut squash. I love the stuff, I do. But peeling and chopping a squash is not my favorite chore. I always have the sneaking suspicion that I’m gonna lose a digit chopping squash, and I’ve just started rock climbing. I do not have time for hospital visits and relearning how to do things with 9 fingers. Luckily, most grocery stores sell pre-cut butternut. Yes, it’s more expensive. No, I don’t even pretend to care a little bi
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 cups chopped butternut squash
- 4 cups broth or water
- 1 pound Italian sausages kept in casings, but cut into chunks
- 3 cups spinach or kale
- salt and pepper to taste
- grated parmesan for garnish
In a large pot, heat the oil over medium-high heat. Add the onion with a little salt and pepper and cook until translucent, about 4 minutes. Add the garlic and cook another minute or two until it's fragrant. Then add the butternut squash and give everything a big stir.
Add the broth and bring to a boil. Add the chunks of sausage and bring to a boil, then reduce to a simmer. Simmer until the squash is tender and the sausage pieces are cooked all the way through.
Take off the heat and stir in the spinach until wilted. Serve immediately, garnish with grated parmesan.