Rachelle’s Smoked “Squashage” Soup

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!

  • 1smoked sausage (7-8 oz)
  • 1 large butternut squash*
  • 32 oz chicken broth
  • 1 can diced tomatoes (I used fire-roasted)
  • 2 carrots, peeled and diced (or 1/2 cup matchstick carrots)
  • 1 large leek (white and light green parts), diced and washed
  • 2 tbsp olive oil or butter (or 1 tbsp each)
  • 1 tbsp Italian seasoning blend
  • 1 tsp apple cider vinegar
  • Splash of milk or cream
  • Salt and black pepper to taste
  • Pinch 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 carrots and leeks in large pot with olive oil, butter, and salt and pepper until softened; dice and add sausage and allow to brown a little. Add tomatoes and most of the broth, and reduce to simmer. Scoop squash from skin into bowl, add Italian seasoning, vinegar, and rest of broth; mash until smooth (or use immersion blender). Stir into pot 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!)