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

INGREDIENTS:

2 medium Butternut Squashes

1/2 cup white wine

4 cloves Garlic

4 Spicy Italian Vegan Sausages

1/2 cup Vegetable Broth

1 Apple

1 1/2 cups Vegetable Broth

1/4 teaspoon Nutmeg

1/4 teaspoon Cinnamon

Pinch of Cayenne

METHOD:

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!

Cool & Creamy Cucumber Avocado Soup

We have a nice supply of English Cucumbers from our garden this summer. They're so mild and delicious, with itty bitty seeds that aren't bitter or chewy!

I've been making appetizers with them lately, but Ron suggested a cucumber soup.

So I searched the internet and found several different recipes that sounded good.

But because of my creative nature, I just can't help but make my own concoction out of the recipes I read!

So let's get on with it.

Here is the recipe and a few photos (the one below is topped with chopped cilantro):

COOL & CREAMY CUCUMBER AVOCADO SOUP

INGREDIENTS:

1/2 cup White Wine

1 medium Onion, diced

1 clove Garlic, minced

2 large Cucumbers, peeled, chopped (I prefer English Cucumbers)

1-1/2 cups Vegetable Broth

2 Tbsp Lime Juice

1/2 cup Soy Sour Cream

1 Avocado

1/4 teaspoon Chipotle Powder (optional?!)

METHOD:

Saute onion in white wine for 5 minutes.

Add garlic and cucumbers and heat for another 3 minutes.

Stir in vegetable broth and lime juice; bring to a boil.

Remove from heat and allow mixture to cool to room temperature.

This could take 15-30 minutes.

Depending on the capacity of your particular appliance (did that sound right?!), you may need to do the following step, blending, in batches.

Place mixture in a blender or food processor, leaving at least 1/3 of the cup unfilled, as the whirling action causes food to move upward and potentially spill out of the cap... making an unnecessary mess!

Then add soy sour cream. Peel avocado and discard seed, then add to blender. Add chipotle powder.

Puree until smooth.

I usually emply the "PULSE" mode. Here's how I do it:

Turn the unit on. Engage the PULSE mode, then push the PUREE button every second, three or four times, to get the process started gradually.

After that, just PUREE until you think it's the right smooth and creamy consistency!

Chill in a covered bowl (I prefer glass or ceramic) at least 4 hours; overnight is even better. Serve cold!

VARIATIONS:

Add a pinch of cayenne, a tablespoon of chopped dill or cilantro, or a few teaspoons of seeded jalapeno peppers before blending. No soy sour cream available in your small town? Omit it completely, or add another half of an avocado! FINALLY, if you can't stand the heat, don't get out of the kitchen! Simply minimize or omit the chipotle powder.

CHEF'S NOTE:

I top each bowlful with a heaping tablespoon of my fresh salsa. Yum!