Friday, October 5, 2018

Recipe Request

I just realized that I did not post about Reach the Beach, oops!  
That will be the next post.  
But yesterday I made a tasty pot of soup and a friend was curious about the recipe.  
Since I made it up, I'll share it here as best as I can.  Measurements are sketchy, since I chopped stuff and dropped it in the pot and pretty much used up ingredients that were left over from other recipes.  (Sometimes they make the best new recipes!) 
Feel free to add or subtract ingredients or swap some out for others. 

Fall in a Pot Soup

1 lb. mild Italian sausage
1 sweet onion, diced
2 cloves garlic, minced
1 carrot, diced
3/4 butternut squash, cubed
1 1/2 zucchini chopped
1 large jar tomatoes (I used my own but a 33oz can would work)
1 15 oz can chicken stock
1 15 oz can cannellini beans
1/2 a bag of kale, chopped
handful of fresh basil, chopped
a few shakes of dried oregano
2 pinches of sugar (optional)
grated parmesan cheese

Grab a pot, start cooking up the sausage (med-high heat, I think) breaking it as it cooks.  
While it cooks, start dicing the veggies.  
When the sausage is mostly cooked, you could drain off some of the fat, I didn't.  
Anyway, when it is slightly browned and may have a few pink spots left, add onions, garlic and carrot.  Sauté until the onion softens.  
Add butternut squash, cook for a few more minutes. 
Add zucchini, tomatoes, chicken stock and beans.  
Bring to a boil, reduce heat and simmer for 15 minutes.  
Add kale, basil & oregano. 
Simmer for 15 more minutes.  
Taste...this is where I added a few pinches of sugar to take the 'bite' off the tomatoes.  
Serve with a hearty bread if you've got it, but honestly it stands well on its own.  

I topped it with some parmesan cheese.  Yum.  

Chef's notes:
My initial plan was to use turkey sausage, for a healthier soup, but went with ingredients I had in the house.  
You could also add pasta.  You may need to add more stock or water in that case.  
Whatever you do, enjoy!