Squash and Sausage Soup

[eissa]

This is what happens when you have stuff lying around and can't figure out what to make -- SOUP! Made this last night and it turned out great so thought I'd share:

1 butternut squash
1 large sweet potato
2 pkgs sausage (I used one mild and another spicy)
1 bag frozen corn
1 large onion
1 red pepper
4 cloves garlic
1 tsp freshly grated ginger
1 pkg (about 4 cups) low-sodium chicken stock
1 cup heavy cream
1 can tomato sauce
Spices: salt, pepper, cumin, coriander, nutmeg
Cilantro (optional)

First, cut up squash and potato into cubes, sprinkle with allspice, salt and pepper, drizzle with olive oil and roast in the oven for about 40 minutes, or until tender.

Slice up your onions, pepper, garlic and sausage and sauté (I used butter, but use whatever works for you.) Add the ginger and spices and let the ingredients meld together. Add corn, chicken stock, tomato sauce and cream and bring to a boil. Finally, add in the squash and potatoes. Serve with a nice, crusty baguette, or topped with some fresh cilantro. Enjoy!

[Sherman A1]

1. Sounds good to me

I will have to give it a try!

Thanks for posting!

[eridani]

2. Thanks. DH can't stand it plain n/t

[trof]

3. Thanks for the recipe. Will try soon.

Good cool weather fare.

[MrMickeysMom]

4. Oooh.... I can use the chix stock I've just made for THIS one!

Thanks, essay... Interesting spice combo for everything. Do you keep the cumin to a few teaspoons?

This winter season, I'm trying to expand my taste in soup, but I need to stay healthy. Maybe I can substitute for cream. My good friend uses left-over mashed potatoes in lieu of cream.

[eissa]

7. You don't have to use cream

I just had some left and wanted to do something with it before it went bad. I'm sure it would turn out just as good without it. And yeah, not too much cumin. I have the smoked variety, so a little goes a long way.

[trof]

5. Made this yesterday. Delicious! Thank you.

[eissa]

6. Glad it worked! eom