This recipe is adapted from one created by our rector’s wife. She brought it to our Lenten study and soup supper, and hubby and I both had seconds!
- 1 smoked sausage (7-8 oz), diced
- 1 large butternut squash (or 2 small bags diced frozen)
- 32 oz chicken or vegetable broth
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1 medium can diced tomatoes (I used fire-roasted) or 1 small can tomato paste1 onion or leek, diced
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1 tbsp Italian seasoning blend1 tsp apple cider vinegarSplash of milk or creamSalt and black pepper to tastePinch of red pepper flakes (optional)
1 onion or leek, diced
1 tsp apple cider vinegarSplash of milk or creamSalt and black pepper to tastePinch of red pepper flakes (optional)
Cut squash in half, scoop out seeds and pulp, and roast at 400 degrees, face down, until soft (40-50 minutes); let cool. Saute sausage until desired brownness; add leek and allow to brown and soften somewhat. Add tomatoes, broth and seasonings, and reduce to simmer. Scoop squash from skin into pot (or add frozen squash) and simmer until ready to serve; add a splash of milk or cream if desired. Can double recipe if needed.
*(I have also made this with 1 large can pureed pumpkin; it lacks the delicate flavor of the butternut, but is good when you are in a hurry for dinner!)
Other optional additions: 1 small can diced green chilies, 1 can hominy; top with dollop of goat cheese or Greek yogurt.
The Soup Diva 
Laura, this looks and sounds like something we would really love. I will definitely give it a try!
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Let me know how it goes!
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