It was time to start thinking about dinner. I didn’t have any definite plans, but I had plenty of chicken stock, vegetables and a pound of delicious turkey sausage in the fridge. With very little time and effort they became a hearty, frugal soup. A definite winner in this household!
I mostly relied on my turkey sausage, which was slightly spicy and seasoned with sage to give the most oomph to my soup, and it did! The squash and carrots give sweetness, the potatoes give a mild filler, and what’s a soup without celery, onions and garlic? I like this soup with everything chopped small. But feel free to play around with what you include in your soup. Many vegetables would work well in it and what sausage you include will change the dynamics of the soup. Using this recipe as a starting point, you could create a variety of soups!
Sausage, Potato, and Squash Soup
Makes 6-8 Servings
You could also use sausage links for this soup. Simply slice and heat through in the soup (or cook in the broth, if they are raw). I used an acorn squash, but a variety of different squash would work. You wouldn’t have to use a whole pound of sausage, though it’s much more filling that way, a 1/2 a pound will still give a meaty flavor without being as spendy
8 cups of homemade chicken broth
2 tablespoons olive oil
1 onion, peeled and chopped
4-6 cloves garlic, crushed, peeled and finely minced
4 carrots, peeled, cut in half lengthwise, cut in half lengthwise again, chopped
4 celery, washed and chopped
4 potatoes, peeled, and cut into small dice, place in a bowl and cover with water.
1 small squash, or half of a medium sized squash, peeled, seeded, and cut into a small dice
2 teaspoons ground cumin
1 pound of turkey sausage
sea salt and pepper
1-Prep are all of your veggies. If you can do two things at once and work fast, you can prep your potatoes or your squash during step two. Otherwise, having everything ready before you start will make things simple once you turn on your stovetop.
2-In a large soup pot, heat olive oil over med-high heat, until hot, but not smoking. Add the carrots, celery and onions. Lightly salt. Cook, stirring here and there, until all of the vegetables are softening (about 4-6 minutes). Then add the garlic, cook another minute or two, making sure that the garlic doesn’t brown.
3-Add the broth, potatoes and squash, and cumin. Salt a little more. Bring to a simmer and simmer until all of the vegetables are soft.
4-Meanwhile, cook your sausage in a pan (using a little oil if it’s too dry). Add this to the soup near the end of the cooking.
5-Adjust the flavors at the end with more sea salt (remember that homemade soups need more salt) and freshly ground pepper. We like to top it with a small scope of sauerkraut, but a splash of vinegar would also give a delicious tartness.