Butternut Squash Soup with Andouille Sausage

Nov 27, 2005 by mrgoat | 0 Comments| Share it:   

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Intro

The heat in this soup cuts through even the most bitter cold of winter. It’s hearty and thick, and eats more like a stew than a soup.

Info

  • Prep: 30 mins. - 1 hr.
  • Cook: 30 mins. - 1 hr.
  • Serves: 4

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Ingredients

  • 1 teaspoon canola oil
  • 1 cup onions finely chopped
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1 clove garlic - minced
  • 3 cups butternut squash peeled &, cubed (about 1 1/2 lbs)
  • 1/8 teaspoon ground pepper
  • 10 1/2 ounces vegetable broth or chicken broth
  • 2 (14 1/2 ounce) cans whole tomatoes chopped
  • 2 (15 ounce) cans navy beans drained
  • 2 (12 ounce) packages andouille sausage diced
  • Salt & Pepper to taste

Step 1

Almost any standard cooking oil will work, I just had canola handy. You can also play around with the sausage you use; Kielbasa or any other smoked spicy sausage would work just as well. Now prep all of the ingredients.

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Step 2

Add oil, cumin, cinnamon, garlic, and onions to a medium pot and saute for about five minutes:

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Step 3

Now add everything else except the beans and sausage and bring to a boil.

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Step 4

Reduce heat to a simmer, then cover and simmer for 30 minutes.

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Step 5

Remove from heat and make certain that the squash is tender.

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Step 6

Now get out your handy dandy stick blender and puree the heck out of it.

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Step 7

Place the pot back on the heat, and add the beans and sausage. Return the soup to serving temperature.

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Step 8

Ladle into a soup bowl of ample size, and garnish with parsley. Serve with a chunk of your favorite rustic bread and beer (or egg nog; as my girlfriend discovered it actually goes quite well with the soup).

Now that you have learned how to make butternut squash soup with andouille sausage, please be sure to view these other soup recipes. Also, you will love these American recipes.

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