I’m quite a bit behind on my “Farm Fresh” posts for the year. Luckily, the early fall produce we received in our CSA shares at the end of the season will be available for a few more months.
I’ve never had much of an interest in squash. With the exception of a newly discovered affinity for acorn squash filled with butter and brown sugar, I still don’t enjoy it much. Receiving two large butternut squash in our CSA share felt like the universe challenging me to really give it a chance. My mother taught me to try at least one bite of everything put in front of me, and I’ve learned through experience that tastes change and it’s possible to find at least one method to make almost any food edible (and sometimes even enjoyable). Apparently, butternut squash was made for soup! This one is smooth, creamy, rich, slightly spicy, and extremely flavorful. It is one of my favorite soups. I made one batch to try, and a second days later to freeze. We finished up the last of it a few days ago and I’m making yet another batch for the freezer. This soup has become a staple in my house!
1 pound Italian sausage
1 medium Onion, chopped
1 medium Red bell pepper, chopped
4 Garlic cloves, minced
1 large Butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch cubes
1 package (16 ounces) Frozen cauliflower
4 cups Chicken broth
1 cup cooked great northern beans, rinsed and drained
1 cup cooked garbanzo beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1/2 cup frozen corn (optional)
1 teaspoon salt
1/4 teaspoon pepper
Light cream and minced fresh parsley (optional)
In a large pot, cook the sausage, onion and red pepper over medium heat 9-11 minutes or until the sausage is no longer pink and the onion is tender, breaking the sausage into crumbles. Add the garlic and cook 1 minute longer. Remove with a slotted spoon; discard drippings.
Add the squash, cauliflower, and chicken broth to the same pan and bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.
Remove from heat and cool slightly. Process in batches in a blender until smooth. Return the mixture to the pot. Add beans, tomatoes, salt, pepper, sausage mixture and corn (if desired); heat through. If desired, drizzle servings with cream and sprinkle with parsley. Yield: 12 servings (4-1/2 quarts).
Freeze option: Freeze cooled soup in wide-mouth quart-sized jars. To use, partially thaw the soup in the refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Adapted from Hearty Butternut Squash Soup in Taste of Home September/October 2013, p3-6.