I’m not necessarily thrilled it’s getting colder because I do like the warmth. I would be really happy if it stayed a lovely 75 degrees for a month or so though. It seemed we went from 85 to 60 overnight. So subsequently I’m freezing. There are a few ways I’ve learned to combat that. One… Pumpkin Hot Buttered Rum. Definitely helps. And two… Soups. I love soups.
Maybe because I can literally dump stuff in a pot and call it soup. It’s like the hot version of salad to me.
I really don’t judge either, creamy soups, broth soups, chunky soups, vegetarian, loaded with meat – they all work for me. This week I kept it simple but I thought you should be introduced to three of my favorite soups. Oh there are more, I will post those eventually. Maybe Soup Week #2?
While I’m thinking of it, what is your favorite soup? Is it a texture requirement such as smooth and creamy or chunky and substantial or do you have that exact favorite soup you want every year like French onion or maybe chicken tortilla?
Not surprisingly two of the soups this week I am going to share with you are vegetarian, since for some reason I generally choose the vegetarian option even though I do eat meat. This one today though, is the only one with meat in it. Sausage to be more specific. This soup began years ago when I ended up with a bag full of baby squash. It was mini zucchinis and patty pan squash in a bag. They were so cute I had to do something different.
The flavor of sausage compliments the squash really well and seasons the soup so you actually don’t need a lot of additional seasoning. It’s the brown bits. You see them on the bottom of the pot there? That’s flavortown – that’s what that is.
It’s as simple as cooking up the casing-less sausage, add the squash and broth, simmer until the squash is almost fork tender then add a little bit of pasta.
It’s hearty and filling and actually really healthy because most of the substance is from the squash. This is a great soup to make when you walk in the door from work and you want dinner on the table in 30 minutes. It can be done.
- 2 tablespoons olive oil
- 1 pound sausage, casings removed (I used hot Italian sausage to give it a kick)
- 2 pounds baby squash, trimmed, cut into bite sized pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon old bay creole seasoning
- Salt and pepper
- 9 cups chicken broth
- 6 ounces orecchiette pasta
- Parmesan Cheese
- Heat oil in a large soup pot over medium high heat. Brown the sausage, breaking into bite sized pieces as it cooks. Add the squash pieces, stir to combine. Add oregano, basil, old bay and salt and pepper. Cook, stirring occasionally and scraping the brown bits off the bottom of the pot until squash starts to soften, about 5 minutes.
- Add chicken broth, cover. Bring to a boil, turn the heat down to simmer the soup until the squash is almost cooked through. About 10 minutes. Add the pasta, cook as long as the package directs. Serve with parmesan cheese sprinkled on top.
- Don’t use a non-stick pan if possible. Those little brown bits sticking to the bottom are the best parts of the soup.