“Enjoy Life It’s Delicious”
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.
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.
Enjoy your weekend friends.
- 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
- Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
- Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
- 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.
- Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.