Wednesday, November 11, 2009
Butternut Squash & Sausage Soup!
Winter is nearly upon us, even us Californians feel the late autumn chill and mourn those late sunny evenings. Ahhhhh. But the time is ripe for winter squash -- butternut, turban, acorn and more.
Tonight, I found another fat-free dish to include my Spicy Italian Sausages (see that recipe below):
BUTTERNUT SQUASH AND SAUSAGE SOUP
2 medium Butternut Squashes
1/2 cup white wine
4 cloves Garlic
4 Spicy Italian Vegan Sausages
1/2 cup Vegetable Broth
1 1/2 cups Vegetable Broth
1/4 teaspoon Nutmeg
1/4 teaspoon Cinnamon
Pinch of Cayenne
Preheat oven to 350 degrees F. Add enough water to a baking sheet to cover the bottom.
Slice squashes in half lengthwise. Remove seeds and strings. Put the four halves, cut side down, on the baking sheet. Using a fork, pierce the skins in multiple places. Bake for approximately 45 minutes, or until soft. Set aside to cool.
In a large stock pot, saute garlic in white wine over medium heat until soft. When most of the liquid is evaporate, crumble the sausages into the pot. Reduce heat to low, stir occasionally to prevent burning, although a light "crust" might form on the pan bottom.
Meanwhile, peel and core an apple. Dice it and puree it in a food processor -- the consistency doesn't have to be totally smooth. Put the apple sauce in a large mixing bowl.
Check the sausage. If it is heated thoroughly, deglaze the pan with 1/2 cup of vegetable broth.
Remove flesh from squash skins and put in food processor. Add remaining vegetable broth and puree until very smooth. Add to sausage. At this time, add the apple sauce as well.
Bring heat to medium. Stir in nutmeg and cinnamon; add cayenne to taste.
Allow soup to come to a boil, then reduce flame to low and simmer for at least one hour or all day!
Dinner was served at 6:30pm and, once again, hours later, I am STILL full!