It is Fall!

 

So what does that mean? CANDY CORN ! Need I say more? Okay, okay. It also means squash. And cooler weather. And the start of awesome house decorations. 

If you grow or know someone who grows any type of squash, you know that it kind of takes over. Which means, plenty for friends! Luckily, I was given a butternut squash! Just so happens, there was a pretty good recipe for soup in the "Against All Grain" cookbook.  First off, I'd like to say, the soup was good. Different flavor but....I got bored with it after 2 days. So make this for a 1x dinner or something. 

Ingredients

3-4lbs butternut squash, peeled and seeded (I used 1 decent sized)

2 carrots, peeled

1 small yellow onion, peeled and quartered

3 cloves garlic, peeled

1T extra virgin Olive oil

3/4t sea salt

1/2t pepper

1/2lb Italian sausage, casing removed 

4 cups broth

1/2t cinnamon

1/2t ground ginger

1/4t allspice

1 bay leaf

Instructions

1. Preheat oven to 400F

2. Cut squash, carrots and onion into 1 inch chunks

3. Toss veggies and garlic in oil and spread on baking sheet. Sprinkle with 1/4t salt and 1/8t pepper 

4. Roast for about 20 minutes, stirring once

5. Cook sausage in a stockpot over medium heat until cooked through

6. Remove veggies from oven and place in blender (I used food processor)

7. Add half of broth and purée til smooth.

8. Add purée and remainder of broth to pot with sausage.

9. Season with remaining spices. Bring to boil, reduce heat to low and simmer for 10 minutes.

11. Serve hot and garnish with fresh sage  and toasted hazelnut (I had neither so I used dried sage, fresh rosemary and avocado chunks)

I would make again and maybe serve with the suggested "breadsticks".  This is perfect as a side item. I found that it did not have longevity in keeping me full! I was starving an hour after eating.  However, this is the first butternut squash soup that I have liked and my coworker enjoyed it too. The Italian sausage made it!