Last week Chef and I went down to Charleston for a honeymoon of sorts. It was 85 and sunny for most of our trip, which is too hot for both of us. Now that we’re back and there has been no time to adjust to the cold snap that is sweeping across Maine I’m craving comfort food to ease the transition into winter and cure travelers cold I have.
In spite of our refrigerator being barren we still had enough to throw together some soup
thanks to some sausage that was in the freezer, some squash and sweet potatoes I knew would last the week, and a few other items we usually keep around the house. This soup takes time as I like to roast the squash and sweet potatoes in the oven instead of boiling them in a soup. I find this helps to add richness to the soup that boiling doesn’t.
I always end up making a variation of this soup when I see the mountains of squash in the
grocery store and can never stop myself from bringing it home. It’s a great way to use up squash, and it freezes well too! Throw some freshly baked bread on the side and you’ve got a quick (if you roast the squash and sweet potatoes ahead of time) and easy dinner or lunch that’s sure to keep you warm as winter comes knocking.
Here’s what you’ll need:
1 acorn squash, sliced in half and roasted
3 medium sweet potatoes, roasted whole
2 Tbsp olive oil
8 ozs (1/2 pound or 224 g) hot italian sausage
2 medium onions
2 cloves of garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 bay leaves
1/4 cup red wine
2 quarts chicken stock
1/2 cup heavy cream
2 Tbsp Chili Oil (or to taste)
Place oil in a heavy-bottomed sauce pan over medium-high heat. When the oil begins to shimmer add the sausage and cook, breaking up the sausage into smaller pieces. Once the sausage is fully cooked remove it from the pan and place it onto a paper towel lined plate.
With the pan still hot, add onions and cook until soft and translucent, about 5 minutes.
Add in the garlic and spices, and cook another 2 minutes.
At this point the onions and garlic will stick to the pan slightly. Use the wine to deglaze the bottom of the pan and scrape up any pieces that are stuck to the bottom.
Add in the squash and sweet potato and stir to combine with the onions and garlic. Add in the stock and bring to a simmer.
Using an immersion blender, blend the soup until smooth.
Add in cream and stir to combine.
Finally, add in sausage and chili oil. Serve hot.
Place oil in a heavy-bottomed sauce pan over medium-high heat. When the oil begins to shimmer add the sausage and cook, breaking up the sausage into smaller pieces. Once the sausage is fully cooked remove it from the pan and place it onto a paper towel lined plate.
With the pan still hot, add onions and cook until soft and translucent, about 5 minutes.
Add in the garlic and spices, and cook another 2 minutes. At this point the onions and garlic will stick to the pan slightly. Use the wine to deglaze the bottom of the pan and scrape up any pieces that are stuck to the bottom.
Add in the squash and sweet potato and stir to combine with the onions and garlic. Add in the stock and bring to a simmer. Using an immersion blender, blend the soup until smooth. Add in cream and stir to combine. Finally, add in sausage and chili oil. Serve hot.