Lamb Sausage and Fall Vegetables Soup

I love making large pots of soup when the cooler weather starts to set in. Last week I felt the change in weather was quite pronounced because I was traveling abroad for a week and when I came back, the temperature had dropped to the mid-50s at night and there was a definite chill in the air. Even though it isn’t quite fall, one can sense the onset of it looming in the air and some of the fall vegetables have already started to hit the farmer’s stalls. I found a great looking butternut squash at the farmer’s market last weekend and I used it to make a big bowl of soup laden with goodness of lamb sausage, carrots, white beans, butternut squash and a healthy dose of flavorsome Rosemary! It is an easy soup to make that is healthy, hearty and delicious!


1. 4 lamb sausages (you can use other kinds of sausage too – Sweet Italian sausage is a good substitute)
2. 6-8 ounces of butternut squash
3. 2-3 carrots
4. 3-4 sprigs of fresh Rosemary
5. One can of White Kidney Beans
6. 2 cups of chicken broth
7. 1.5 tablespoons of extra virgin olive oil
8. 1 small red onion
9. 3-4 cloves of garlic
10. 1 tablespoon of tomato paste
11. Salt and pepper to taste

12. One ear of fresh corn


1. Pour the olive oil in a large pot (preferable heavy bottomed) and start heating it on low heat.

2. While the oil is heating, cut the sausage into bite sized pieces and then add them to the hot oil and brown the sausage pieces on all sides.
3. When the sausage pieces are cooked, take them out of the pot and place them on a dry paper towel to drain the oil out.

4. Peel and dice the onion and place the diced pieces into the cooking pot and stir. Let the onions cook for 1-2 minutes on low heat.

5. Peel and slice the cloves of garlic and add then to the pot and then stir to evenly coat the onion and garlic pieces with oil.

6. Chop the carrots into bite sized pieces and put them in the pot and stir.

7. Peel and dice the butternut squash into bite-sized pieces and place the pieces in the pot and stir. Let the vegetables cook for about 3-4 minutes.

8. Add the chicken stock to the pot and let it come to a simmer.

9. Open the can of beans and wash the beans out under a stream of cold water (to rinse out any excessive oil) and then add the beans to the pot of soup.
10. Add the tomato paste, salt, pepper and rosemary sprigs to the soup and let the soup cook for another 2-3 minutes so that the flavor of rosemary gets infused throughout. Also make sure that the glob of tomato paste has dissolved consistently in the soup.

11. Add the cooked sausage back to the pot of soup. Also chop up the kernels off the fresh corn and add them to the soup. The corn kernels may need to cook for only a minute or two and they add a lot of sweetness and texture to the soup. Taste for a balance of flavors and taste and adjust according to your preference.

12. Serve while the soup is hot with some warm crusty bread on the side. Enjoy !


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  1. Permalink Submitted by Ally on Wed, 11/09/2013 - 16:37

    Everything about this recipe makes me smile and happy!! Especially the butternut squash…a burst of giggles!! xox

    • Permalink Submitted by Shabnam on Wed, 11/09/2013 - 20:51

      LOL – Ally, you are too cute!!!!! Yes, it was a great soup – easy to make, with good-quality ingredients and VOILA!!!!! – delicious dinner for two 🙂

  2. Permalink Submitted by Meg on Thu, 19/09/2013 - 21:48

    It sounds delicious! Could I cut down on the rosemary and some of another spice? My husband isn’t the biggest fan of rosemary? There can be a little, but not too much! Thx!

    • Permalink Submitted by Shabnam on Fri, 20/09/2013 - 02:32

      Hi Meg! Yes of course, you can use whatever herb you’d like – maybe fresh oregano or Italian flat leaf parsley. You can also do without the herb/spice but I always like to add a bit of flavor to any soup. Maybe some lemon zest would go well with the sausage. I have tried this soup with Italian sweet sausage and in that one I added some fennel seeds to compliment the fennel in the sausage. Feel free to adapt the recipe to suit your own preferences (or your husband’s too!) – if you try this recipe, let me know how it turns out – I’d really appreciate any feedback you might have. happy cooking!!!!

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