Fall is the perfect time for hearty soups. A steaming bowlful pairs wonderfully with a crisp salad and a crusty piece of bread. This soup recipe fills the bill. It’s a variation of caldo gallego, the Spanish soup with potatoes, dried beans, greens and sausages. Here, small cubes of butternut squash replace the potatoes and canned white beans are used instead of dried. For the sausage, the choice is up to you. We’ve made it with pork, chicken and turkey sausages and even breakfast links.
Butternut Squash and Sausage Soup
Store-bought peeled butternut squash is a convenient timesaver. If you decide to buy whole squash, look for vegetables with long necks. That’s where the flesh is.
3 tablespoons olive oil, divided
1/2 pound turkey sausages, cut into bite-size pieces
2 cups thinly sliced carrots
1 cup diced onion
1 (15-ounce) can small white beans, rinsed and drained
1 (14-ounce) can diced tomatoes, undrained
1 pound peeled butternut squash, cut into small cubes (3 1/2 cups)
5 cups water
1 teaspoon dried thyme
1 heaping teaspoon vegetable broth concentrate (such as Better Than Bouillon)
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 cups thinly sliced green cabbage
1. Heat 1 tablespoon oil in a large pot over medium heat. Add sausages and cook, tossing occasionally with a large spoon, until browned. Remove to a paper towel-lined dish. Wipe pot clean with paper towels.
2. Heat remaining 2 tablespoons oil in pot over medium-high heat. Add carrots and onion. Cook, stirring occasionally, until onion starts to brown, about 5 minutes. Add beans, tomatoes, squash, sausages, water, thyme, vegetable concentrate, salt and pepper.
3. Cover and bring to a simmer. Reduce heat and simmer 40 minutes or until squash is tender. Add cabbage, cover and cook until cabbage is tender, about 5 minutes. Serves 6.
Per serving: 260 calories, 12g fat, 20mg chol., 13g prot., 32g carbs., 9g fiber, 890mg sodium
Photo credit: Teresa Blackburn