Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

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Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Sundays are for family, fun and good dinners. Dinners that require a little extra work, a little extra time in the kitchen and a little extra love. Cooking on Sunday is comforting and relaxing. It’s good for the soul so I did just that.

I don’t know about you but my family loves a good Beef Stew. What’s not to love? My most favorite part is the potatoes mashed right into that thick rich flavorful gravy which I usually eat with a spoon. Sometimes I lose my self control and clean up the plate with a chunk of bread just to be certain that nothing was left behind. It’s good like that.

Sunday Suppers: Brown Ale Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Unlike most of the beef stews out there I like to coat the chunks of meat with flour first. You’ll end up getting thicker better sauce. And let’s talk about the smell of onion, garlic and herbs sautéing in some butter. Seriously, is there anything that smells better that? Using beer in a stew is genius. For this recipe I used Brown Ale and a little red wine for some sophistication and flavor. Don’t worry about the alcohol as it cooks out leaving you with once again rich velvety thick sauce.

I wish I could explain how delicious it tastes but you’ll just have to make it for yourself.

Sunday Suppers: Beef Stew

Sunday Suppers: Brown Ale Beef Stew

Oh and this is an absolute husband approved dinner. I am always feeding mine something healthy, trying to get him to eat more veggies and sneaking salads into his lunch box so this was a total treat…. for the both of us. :)

Sunday Suppers: Brown Ale Beef Stew

Make it a great week friends.

5.0 from 4 reviews
Sunday Suppers: Brown Ale Beef Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 lb chuck stew meat
  • 2 tbsp flour
  • 1 large onion, chopped
  • 4 medium carrots, peeled and cut into 2 inch pieces
  • 2 celery sticks, chopped into ½ inch pieces
  • 2 garlic cloves, minced
  • 1 12oz bottle Brown Ale
  • 2 tbsp good quality red wine
  • 1 chicken bouillon
  • 1 tsp fresh rosemary, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 bay leaf
  • 5-6 large yellow potatoes, scrubbed and cut in half
  • salt and pepper to taste
  • 1 tbsp butter
  • 1 tbsp olive oil
Instructions
  1. Heat olive oil in a Dutch oven or a heavy bottom pot.
  2. Season the stew meat generously with salt and pepper. Coat with flour and brown in the pot about a minute on each side. Don't overcrowd the pot or the meat will stew not brown. Remove and set aside on a plate. Repeat with the rest of the meat.
  3. To the same pot add butter, onion, garlic and rosemary. Saute until onion begins to get soft and translucent.
  4. Pour in beer scraping the bits off the bottom of the pan. Return meat to the pot, add carrots, celery, chicken bouillon and wine. Bring to a simmer and allow to cook for 30 min.
  5. Add potatoes, fresh parsley and taste for salt. Add water if necessary. I added about ½ cup.
  6. Cook for another 60 minutes on low and slow. Once again taste for salt, adjust as needed.
  7. Enjoy.

 

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Drunken Beans (Frijoles Borrachos)

Today we’re having Drunken Beans, a savory and satisfying dish made with beer, beans and ground beef.

Drunken Beans (Frijoles Borrachos)

I love beans but that was not always the case. I have to thank my husband for bringing out the bean loving side in me. They have become a frequent visitor on our dinner table. Beans are a nutrition powerhouse and are considered one of the world’s healthiest foods. Being the healthy food lover that I am it’s only natural that I love beans.

Drunken Beans (Frijoles Borrachos)

For those of you who have never had Drunken Beans before, they are pretty much phenomenal. I mean what’s not to love when you have beans simmered in beer. The alcohol from the beer cooks out and you’re left with flavorful and soupy Frijoles Borrachos. My version is packed with lots of flavor. It starts with a sofrito like mixture made with yellow and green bell pepper, onion, garlic, cilantro and jalapeno. It is a sure way to amazing flavor and delicious smelling kitchen.

beans

Drunken Beans (Frijoles Borrachos)
I prefer to use dried pinto beans. Plan ahead and soak them overnight, it cuts down the cooking time. But if you’re pressed on time then go ahead and use canned ones instead, they will work great as well.

Drunken Beans (Frijoles Borrachos)
Move over refried beans, there is a new dish in town.

5.0 from 2 reviews
Drunken Beans or Frijoles Borrachos
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 lb dry pinto beans, soaked overnight. You can also use the quick boil method by boiling beans covered with water for about 5 min. Allow to stand for at least 30 min.
  • 1 lb ground beef (or lamb)
  • 1 large onion, chopped
  • ½ yellow bell pepper, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped
  • 1 tbsp cilantro, minced
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp acho chile powder
  • 1 bottle light beer, I used Modello especial
  • Olive oil
Instructions
  1. Heat olive oil in a Dutch oven and cook beef until no longer pink. Remove with a slotted spoon.
  2. To the same pot, add bell pepper, jalapeño, onion and garlic. Cook until the onion is translucent.
  3. Stir in cilantro and all the spices.
  4. Return beef for the pot, add beer and top with water.
  5. Simmer on low until he beans are soft, about 1 hour.
  6. Season generously with salt.

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