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.
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.