Creamy Squash Soup with Sausage

On a cold snowy day, we all want a warm inviting bowl of soup. This soup starts with savory breakfast sausage and grows healthier with a base of acorn squash and tomatoes. The blended squash adds creaminess to the soup, without the addition of dairy!

I promise, your whole family can enjoy this hearty soup.

creamy squash soup with sausage

Creamy Squash Soup with Sausage-Dairy-free

serves 4

Ingredients

  • 1 lb breakfast sausage, pork or turkey
  • 1 qt chicken stock
  • 1 medium acorn squash, peeled and diced
  • 1 14.5 oz. can tomatoes, diced or whole
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 teaspoons kosher salt, plus more
  • 1/2 teaspoon pepper
  • 1/2 teaspoon whole fennel seeds, lightly crushed in mortar and pestle

Directions

In a stock pot, add 1 tablespoon olive oil and bring to medium high heat. Add whole garlic cloves and saute until browned. Add sausage and cook through. Remove sausage to a bowl and place covered in the fridge, reserve garlic cloves.

Add 1 tablespoon olive oil and acorn squash and 1 teaspoon of kosher salt. Saute for 10 minutes. Add crushed fennel seeds. Cook for 1-2 more minutes.  Add canned tomatoes, 1 teaspoon kosher salt, pepper, chicken stock, and reserved garlic cloves. Bring to a simmer, drop the heat to low, or medium-low (still simmering) and cook for 45 minutes. 

With an immersion blender, blend soup until smooth. Add the sausage and bring the soup back to a simmer. Check for seasoning and adjust accordingly.

A little cooked pasta or rice would be a welcome addition for this soup. My son loved the fusilli I added to his bowl!

Thai Meatball Soup

What kind of soup do you like when you are sick? Standard chicken noodle, the stuff from the can, a hearty beef stew? I like a little spicy, a little sweet, a little sour, a.k.a. anything thai, or thai-inspired. I started with ground turkey, but pork or chicken would work too. Add lots of garlic, ginger, lime and fish sauce, and you've got a tangy answer to the common cold.

thai meatball soup.JPG

Thai Meatball Soup

serves 4

Ingredients

  • 1 lb ground turkey
  • 1 egg, lightly beaten
  • 3 large cloves garlic, grated
  • 2 inches ginger, grated
  • 1 lime, zest and juice
  • 2 tablespoons panko bread crumbs
  • 1 1/2 tablespoons fish sauce, plus more
  • 1/2 teaspoon raw sugar, white sugar can be substituted
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • 1 package rice noodles
  • 32 oz. organic chicken stock
  • 1 bundle mustard greens, washed and roughly chopped
  • cilantro and extra lime for garnish

Directions

Preheat vegetable oil in a wide soup pot over medium heat. In a medium sauce pot, begin heating water for your rice noodles (follow instructions on your package).

In a medium bowl, add ground turkey, egg, garlic, ginger, lime zest, panko bread crumbs, fish sauce, sugar, salt and coriander. Gently combine with your hands. Form small meatballs, about two teaspoons full of the mixture, and drop into the preheated pot. Cook meatballs until browned on all sides, approximately 10 minutes total. Add chicken stock, and bring to a gentle simmer.  Add mustard greens and simmer for 15-20 minutes until greens have wilted. Meanwhile, cook rice noodles and set aside. 

Check soup seasoning. If more salt is needed, add a few dashes of fish sauce. Add lime juice. To serve, add rice noodles to each bowl, ladle in soup, garnish with lime wedge and cilantro.

Mixing the meatballs

Mixing the meatballs