As we move into late fall / early winter, our meals move towards lots of simple, hearty soups. Soups with homemade bone broths, filled with veggies, and bits of meat. Soups that I often simmer for hours in my Dutch oven on top of the wood stove. I make use of all those vegetables we grew and put up these last several months. This Hubbard Squash & Sausage Soup is a great example of that. It’s a bit of leftover roasted and mashed homegrown squash with some homegrown carrots, onions, sausage, and a creamy broth made from coconut milk and chicken stock. It’s warm and filling and once the meat is browned, can easily sit and simmer with no other work until it’s time to serve up big bowls. I simply take the Dutch Oven from the wood stove and put it on a trivet on the table – no need for another dish in my opinion.
- 1 Pound of Ground Sausage
- 1 Medium Onion, chopped
- 1 Cup Carrots, diced
- 1 Tablespoon Olive Oil, optional
- 2 Cups Roasted & Pureed Hubbard Squash
- 14 ounces Canned Coconut Milk
- 4 Cups Chicken Broth
- Salt & Pepper to Taste
- In a Dutch Oven, heat the olive oil. Brown the sausage with the carrots and onions. Drain the fat (if necessary). Add the roasted squash, coconut milk, and chicken broth. Season with salt and pepper. Bring to a boil. Reduce heat and cover, simmering until the carrots are tender. Serve hot.
- Feel free to use any sausage you like, but a mix of sweet & hot Italian Sausage is quite nice. Substitute any winter squash you have on hand, even canned pumpkin would work well.
Post Updated: 11/6/14: The giveaway associated with this post ended and Jennifer S. was our winner!