Butternut Squash Sausage Stew

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It’s soup season!! Literally the best season around for some people. It’s kind of right up there for me with Iced Coffee season and Apple Picking Season {lucky for me two of my favorites happen around the same time of year!!}
So this soup was inspired by the ever popular {and famous?} Kale + Tomato{ish} Soup. It’s pretty similar but it’s got a few twists and its totally more “Stew” than “soup” if you know what I mean. I also think that this bad boy would rock if you doubled it as a tomato sauce or something for some zucchini noodles or some roasted green beans. Heck make extra and let it play double duty for you for a few nights! And yes — it’s amazing as leftovers!

 This served the two of us with plenty of leftovers so I’d say it could probably serve 2-4 people but depending on how big of eaters you’ve got it could vary!

AND — if you’ve recently made the Kale + Tomato{ish} Soup you could totally use it as a base for this one!

5.0 from 1 reviews
Butternut Squash Sausage Stew
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 2-4
Ingredients
  • Fat of Choice {I used Bacon Fat}
  • 1 Medium Onion, medium dice
  • ¼ Medium Butternut Squash, cut into bite sized pieces
  • 4 {3oz} Sausages, Casing removed and crumbled
  • ¾ 16oz bag Frozen Spinach {or Kale}
  • Salt + Pepper {to taste}
  • 2 tsp Cumin
  • 1 Tbsp dried Basil + Rosemary
  • 2 Tbsp Apple Cider Vinegar
  • 1 28 oz Can Crushed Tomatoes
  • 1 14 oz Can Diced Tomatoes
  • Water {I refilled the diced tomato can {14oz} for the water}
Instructions
  1. In a big soup pot heat up your fat of choice and let it heat up.
  2. Add in your onions and let them start get all pretty. While that's happening, peel and cut up your Butternut Squash and then add it into the pot. Give it all a big stir and let them become best friends.
  3. Remove the casing from your sausage and crumble it into the pan and let it start to brown a bit.
  4. After a few minutes add in your spinach, spices, salt + pepper and apple cider vinegar and mix it all around.
  5. Add in your canned tomatoes and water and give it yet another mix -- feel out how "soupy" / "stewy" it is. If you to make it more of a soup, add in some more water!
  6. Let it simmer on low for an hour or so, it's done when the butternut squash is cooked through! Taste test {careful it's hot!} and adjust seasoning if needed!

Enjoy!

 Happy Tuesday!!!

Comments

  1. Amanda says

    Just wanted to leave a comment because I didn’t see one from anyone else after they made it. I just finished making it tonight, used two large links of homemade deer sausage instead of 4-3oz links of store bought, and subbed in a bag of frozen veggies (broccoli, squash, green beans, onions) instead of spinach or kale (I didn’t have any spinach or kale on hand). It did take right at 50 minutes for the butternut squash to finish cooking. This was a good way to break us into eating the new squash as I have never cooked it and we have never actually had it. This recipe was DELICIOUS! Right on target, it matched up with the flavor of my Southern grandmother’s vegetable stew. It was surprisingly sweet, but in a good way. My husband had two large bowls, so I believe it was a hit with him as well! I will be saving this recipe to my quick and yummy comfort foods :) Thanks for sharing!

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