I've returned home from a month-long tour, and though we did have some great restaurant meals on the road, eating out definitely gets old after awhile. Towards the end of the trip, two of the folks we stayed with made us pots of soup, and it was SO good after a spate of eating mostly heavy/fried pub food. Vegetables!! They can be a rarity while traveling. And we've had several days of cold & rainy weather, so that calls for more soup!
Our return coincided with the Thursday pickup of CSA veggies, so we had kale, tomatoes and Delicata squash which went into this soup. I've never used Delicata - it's an oblong winter squash that I read is like butternut, but easier to deal with and you don't have to peel it. Truth! Much easier to cut and chop than butternut.
I find soup recipes a little silly, 'cause soups are good for throwing in whatever you have and improvising. But, here's what went into this one (easily made vegan by leaving out the sausage - probably use 2 cans of beans in that case - and use veggie broth). This was definitely a chop-and-dump, so I prepared things in this order as each one went into the pot:
- 2 Andouille sausages, halved and sliced - saute in olive oil in large pot.
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 potatoes, cubed
- thyme & smoked paprika
- 2 boxes low-sodium chicken stock
- 1 Delicata squash, cubed (after adding, simmer for 15 minutes)
- 1 can white beans
- 1 large tomato, chopped
- 1 bunch kale, stemmed & chopped (simmer for a few more minutes)
- salt & hot sauce to taste
Mmmm...A quite lovely improv soup, nothing like home cooking!
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