The sun is shining today, but yesterday was definitely a soup day. I love soup, but can’t bring myself to eat it much during the summer heat. As soon as the weather starts to cool off, I start making soup. This is one of my favorites to make early since I can still get fresh corn. But, it’s great throughout the winter too because it tastes just as fabulous with frozen corn. This recipe is huge. Half it if you want. Freeze part of it for a quick meal another night. Or, do what I did, and take half of it to some friends – they’ll be grateful, you’ll feel great and it isn’t any more work. I paired this with Honey French Bread (one loaf for me and one for my friends). Just use this recipe and omit the cracked black pepper.
Start off by cutting your smoked sausage and browning it in a large soup pot.
When the sausage just starts to brown, add the butternut squash and cook until the squash just starts to soften around the edges.
Add stock and corn and then scrape the corn cobs to get all these delicious, flavorful bits into your soup. Good quality, well seasoned stock makes a big difference in soups. Making your own is simple. Get my recipe here.
You could skip the first two steps and just toss all the ingredients into the stock at the same time and simmer until the squash is tender, but you’ll miss the extra flavor that comes from browning the sausage and pan roasting the squash. Either way, when the squash is tender, mix flour and milk together and add to the soup. Cook until slightly thickened, taste for seasoning and serve.
2 pounds smoked sausage
4-5 cups diced butternut squash
4 ears corn
4 cups chicken stock
2 cups milk
2 Tablespoons flour
Salt and Pepper to taste
Cut smoked sausage into half rounds and place in large soup pot over high heat to brown. When sausage just starts to brown, add diced butternut squash. While that is cooking, cut corn from the cob. Add stock and corn to the pot with the sausage and squash. Hold each corn cob over the pot and scrape with a paring knife. Stir and simmer until squash is tender.
Mix together milk and flour. Add to soup and cook just until slightly thickened. Season with salt and pepper to taste. Serve hot with crusty bread.
The last few days have been unusually busy and exhausting. Even with no Friday night practice or Saturday game this weekend, I came to tonight feeling drained. Dinner had to be filling and simple. And, for my sanity, it had to be something no one would complain about. This recipe fits the bill. There are seldom any leftovers, but when there are, they make a great breakfast – just cook up an egg to your preference and voila! Or, you could toss in some green chile, scrambled egg and cheese and roll it all up in a tortilla (which is what my husband prefers). Anyway, for dinner, start by cubing up a large sweet potato (you could use two or three smaller ones, but I hate peeling the dang things). Then toss them into a hot skillet with some butter.
Turn the heat down to medium low or low (depending on how hot your burner is). Lid them and let them cook for a few minutes until they start to get brown. Stir them around and add 1/4-1/2 cup water to the pan and lid it again. When the water cooks off and the potatoes are mostly tender, add the sausage (which you can cut up before you start cooking or while the potatoes are cooking).My usual grocery store has stopped carrying full sized links of the smoked sausage brand I like best. Thankfully they still carry it in bratwurst-size links and they work just fine for this recipe.
Season with salt, pepper, onion powder and chile powder. Cook until the sausage starts to brown and the potatoes are completely tender.
Before anyone asks, yes, those are canned green beans on the plate. Yes, I ate them AND served them to my family. No, I am not ashamed. They’re convenient, quick and reminiscent of my childhood. Of course, they taste distinctly better if you add a little bacon grease, grated garlic (on my microplane so it is superfine) and black pepper to the pan and let it get toasty before you add the green beans. Which just happens to be exactly what I did.
1 large or 2-3 small sweet potatoes
14-16 oz of your favorite smoked sausage
2 Tablespoons butter
1/2 cup water
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon chile powder
Peel sweet potato and dice into 1/4″ cubes. Split sausage down the middle and cut into half moon shapes.
Heat non-stick skillet and butter over medium heat until hot. Add sweet potatoes, reduce heat and cover. Cook for 4-5 minutes or until potatoes start to brown. Stir, add water and replace lid. Cook until all water is gone and potatoes are mostly tender (5-10 minutes). Remove lid. Add sausage, salt, pepper, onion powder and chile. Continue cooking over medium low heat until sausage is brown and potatoes are tender.