When I opened the curtains this morning, I was a little shocked to find it had snowed overnight. Not a lot or anything, but still!
Now don’t get me wrong. I understand this is New Hampshire, and snow in October is always possible. The last few years we’ve been a bit spoiled though, at least in this part of the state, and we haven’t really seen our first snowfall until December. I would have been happy to keep on getting spoiled. Just saying.
So I decided to make soup. I have a couple of different soups in the freezer already, but it seemed good soup making weather. The sun came out, though it was still really cold, but from the window, at least, it looked like a beautiful fall day. After a batch of applesauce, I started working on the soup. I look out the window again, and guess what? It’s snowing again! Yeah for hot soup on a cold, snowy day. 🙂
This does take a bit of prep, but it’s easy, and it freezes well. Bonus. 🙂
- 1 1/2 tsp olive oil
- 2 medium carrots, chopped small
- 1 medium onion, chopped
- 1 1/2 tsp minced garlic
- 1 large apple, peeled, sliced (I used gala)
- 1 3 to 4 pound butternut squash, peeled, deseeded, and cubed
- 1 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 1/2 cups water
- 2 links fully cooked chicken Italian sausage, chopped*
- In a large sauce pan or dutch oven, saute onions and carrots in oil 6 to 8 minutes.
- Add garlic, cook 1 minute.
- Add apples, squash, spices, and water.
- Bring to a boil, then lower the heat and simmer till squash and carrots are soft enough to mash against the side of the pan.
- Working in batches, puree soup in a blender, or use immersion blender.
- Return pureed soup to pan, and add sausage. Cook till heated through.
- *I wanted them really small, so I sliced and then pulsed them in the food processor.