Friday's Recipe Box

Happy Friday and Happy Fall! It sure has come in strong here--there is already snow up on Mt. Rose and I am sure the ski resorts are gearing up for an early start! We actually had a hail storm yesterday and when it gets cold and nippy like this, I just want to curl up with a warm bowl of soup! Here are 2 that are perfect for this time of year--Pumpkin Sausage Soup and Winter Squash Soup.

The first one, Pumpkin Sausage Soup uses canned pumpkin so you can have it year round, and I like to keep a few cans of pumpkin and a few pounds of sausage on hand for this yummy soup. It comes together rather quickly and is wonderful on those busy nights--and I think either soup would be wonderful tucked into a thermos and taken to the nearest football game!

Pumpkin Sausage Soup

1 15 oz can solid pack pumpkin
1 qt chicken broth
1/2 cup finely diced onion
1/2 cup half and half mixed with 1/2 cup water
1 clove garlic, minced
1 T Italian herbs
1 lb mild or spicy sausage
1/2 tsp dry sage

In a large pot, brown sausage, onion and garlic; drain. Add herbs and stir in pumpkin. Stir in broth and bring to a simmer. Allow to simmer for 20-30 minutes. Add half and half and water; allow to simmer on low for 10 minutes. Serve! This is wonderful with crackers, bread or biscuits to soak up the broth. 

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Winter Squash Soup

2 1/2 to 3 pound butternut or other winter squash (I will bake extra if I know I am making this soup the next day) 

6 cloves garlic

2 onions chopped

2 T chopped fresh sage

4 sprigs thyme, leaves only

2 qts chicken broth (for a vegetarian option, sub out veggie broth for chicken) 

olive oil

Diced Fontina cheese and fresh sage leaves for garnish--if you are unable to find Fontina, you can substitute mild provolone, gruyere or gouda instead. 

Preheat oven to 375.

Cut squash in half and scoop out seeds. Poke holes in the fleshy side of the squash and stuff with garlic, 3 cloves to each side. Brush squash with olive oil. Place cut side down on a baking sheet and bake for 30-45 minutes. Poke with a fork to make sure majority of squash meat is soft and tender.

While squash is baking, saute onions, sage and thyme in olive oil until onions begin to brown. 

Add chicken broth and reduce to a simmer. When the squash is done baking, scoop squash flesh and garlic into soup pot with the onion/broth mixture. Bring soup to a boil over medium and allow to bowl for 15 minutes. Reduce heat to low and allow soup to simmer 25-30 minutes. Use a stick blender to puree soup. You could also use a food processor or blender to puree in batches, please use caution with hot soup.

To serve--ladle soup in to bowls and garnish with sage leaves and cheese.  

I hope you enjoy these recipes--these are 2 that are my fall go tos! 

Till next week--Happy cooking!!