It's the middle of October and still 80 degrees in Santa Barbara. As much as I love the sun, I'm definitely missing the beautiful fall colors and cold, crisp air that is back home in Washington. Even though it's hot, I can't help but make recipes that remind me of the colder and cozier fall days that I'm so used to. Wow, I'm getting homesick just thinking about it.
I created this recipe because of my love for butternut squash. I happened to make this meal the night that some friends spontaneously came over for dinner. They were vegetarians, so I split the soup into two pots and only added sausage to one of them. Both versions were flavorful and delicious.
- 4 cloves garlic
- 1 butternut squash
- 1 yellow onion
- 2 tomatoes
- 1 can navy beans
- 1 head or a few cups of chopped kale
- 1 package organic, hot Italian chicken sausage (I found some at Whole Foods. Any sausage that you like would work.)
- 8 cups chicken broth
- 1 -2 tsp. oregano
- 1-2 tsp. thyme
- salt and pepper to taste
- grated parmesan to top
- Peel the butternut squash, cut open, remove seeds, and chop into smallish cubes.
- Chop onion and garlic cloves. Saute in 1-2 Tbs. of olive oil until the onions become soft.
- If you're making the soup with sausage, add the sausage until browned.
- Add the chicken broth, butternut squash, oregano, and thyme. Cover with a lid and cook over medium heat for 15 minutes, or until the butternut squash is soft.
- Finally, add the kale, beans, and tomatoes. Simmer for another 5-10 minutes.
- Add salt and pepper to taste, and serve with parmesan on top.