RECIPES

Articles tagged as Sausage (view all)

Winter Squash Soup with Kale and Sausage

14 October, 2014 1 comment Leave a comment

This is a very vegan-friendly soup, so if you want to omit the dairy and sausage, go for it, the soup won't suffer. I used squash from the very delightful Whistling Train Farm and sausage from the wonderful Skagit River Ranch. The amounts below are loose. This is not a precise exercise in baking, where amounts must be just so or the whole thing is ruined. This soup is easy and gorgeous; the orange is bright, the bright green, olive oil slicked kale contrasts sharply, and the crumbled browned sausage brings it all together.  I'd love to post a higher resolution, larger shot of this soup, but Shopify doesn't allow that. 

(Click title for the rest of the recipe.)

SQUASH SOUP WITH APPLE AND SAUSAGE

19 November, 2013 0 comments Leave a comment

Squash Soup with Apple and Sausage

1 medium onion, chopped
4 cloves of garlic (~3 tablespoons), minced
1 large acorn squash (about 1½ pounds) that you’ve baked (see above)
1 small or medium apple, diced
2–3 cups of chicken broth
½ pound of chicken sausage, cooked and chopped into small pieces
2 tsp Kitchen Imp dukkah
1½ Tbsp olive oil
 
Heat the oil over medium-low heat in a soup pot. Add the onion and sauté for 5 minutes. Add the garlic and cook, stirring, for another minute. Add the dukkah and continue to cook for another 2 minutes, until the spices and onion and garlic start to stick to the pot. Add the apple and 2 cups of broth. Add the squash and simmer for 15 minutes. Purée soup in a blender or with a stick blender. Return to pot and check the consistency. Add more broth if you’d like a thinner soup. Add the sausage and bring the soup back up to a simmer briefly. Taste and correct salt and pepper. 

Eat with a green salad with a light vinagrette, toasted pecans, and pears.