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 spendy8 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 pepper1-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.
Enjoy!
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This looks wonderful. I roasted a chicken last night in my crock pot, and just finished making broth. This is be a happily anticipated addition to next week’s menu. Thank you!
Yum, I made a similar soup last night with local sausage, cannellini beans and spinach (from my garden of course, second harvest of the year). I love a hearty sausage soup when it’s cold outside. We enjoyed ours with a side of freshly ground wheat ciabbatta bread fresh from the oven. Meals like this definitely make winter more bearable.
I never thought of adding some squash to a soup like this, I’ll have to give it a shot next time. Sounds delicious.
Jamie,
You gotta love homemade broth!
Chiot’s Run,
Yum! Sounds good. We really liked the squash in the soup. It was very mild, and sweet. 🙂
Kimi,
I just came across your blog via a friend from Covenant Life Church (I know Josh from way back!). Anyway, I can’t wait to look through it and get new ideas for cooking. My life was changed by the Nourishing Traditions way of eating about a year ago, after suffering health issues. I LOVE cooking this way. I can’t wait to look through all your resources. I just got my order of herbs for the next year or two from mountain rose herbs and was super impressed with the quality. Thanks for putting this blog together. I am finding more and more people who want to cook this way and it is a great encouragement and help sharing ideas.
We LOVE that turkey sausage recepie you gave a while ago. It is a staple in our house now. I just had to say Thank you!!!
Kimi,
Thanks for your warm welcome! I feel like I can relate to you so much, as two years ago I suffered a health decline after taking some antibiotics. I have left the world of “modern medicine” (that was hard since I am a nurse) and have pursued rebuilding my health in the holistic world and through holistic doctors. (My turn around came after seeing Dr. Bob Marshall…I don’t know if you have heard of him…here is his website http://www.healthline.cc/ . He sells very high quality products which have fixed a urinary condition that the “modern medicine” world said I would have to be on antibiotics for life in order to function.)
Anyway, though the supplements have helped, I have not completely reached my full state of health again and I know that a lot of that is nutrition related. It’s been tough trying to figure out just what my body needs and a lot of trial and error and working hard to trust God for direction. (I am 34 and still have not been able to have children yet.) I was encouraged to read what you have written about sourdoughs and dairy. I know from all my muscle testing that my body needs lots of red meat (I just bought 1/2 a bison in a little co-op friends have started here), vegies, fruits…and then smaller amounts of eggs, dairy, and legumes.
It sounds like your journey has been a lot of trial and error too. Do you have any thoughts in eating for your blood type? Also, which website are you buying your coconut milk from and do you have any recommendations on what kind I should try first? I make smoothies for our breakfast each morning and have been using kefir, but I want to use coconut milk for a while and see if that helps me at all.
Anyway, thank you so much for sharing your journey and all that you have learned. I have already posted a link to your blog on mine because I have a number of friends interested in learning to cook this way, too, and you have an amazing blog. You are truely a gift from the Lord to me!
Love,
Jessica
Maybe everyone has done this but I bought a jar of Nutiva coconut oil. I melted it gently and brushed it on raw red beets and carrots before roasting them. The result was very yummy, the coconut oil lending a tiny bit of sweet to the finished dish.
Hi Jessica,
You are more than welcome. 🙂 It’s interesting that you found that you need a lot of protein. I’ve found that I need more than I first thought and my two year old eats so much protein!
As far as coconut milk, I wrote about a few sources I like here. http://www.thenourishinggourmet.com/2008/10/best-coconut-milk-options.html
As far as eating for your blood type, I haven’t really been super impressed with some of the ideas presented. But hey, if you find it helpful, go for it! I think that we all have to find what works for us, and it can be quite the journey getting there! I hope that this website helps us all share information about our journey. 🙂
I will continue to share time to time about what we find helpful, as well as my recipes. I feel that I am learning more and more not only about healing the body in general terms, but also more and more about what my body personally needs.
Blessings on your pursuit of regaining health! Oh, and I’ll checkout the link you sent too. Thanks for sharing!
Do you have a recipe for turkey sausage on your site?
I made this today with a few alterations…it was delicious! I left out the squash–we didn’t have any. But I think it would be especially good with it. I left out the cumin, too, and added turmeric, fresh ginger, and fennel seeds. Thanks for the recipe!
We had this for dinner a few nights ago. The only variance from the recipe was the addition of a teaspoon of turmeric (I try to get it into our diet whenever I can). I was blown away by how good it was-absolutely bursting with flavors. It was also really simple, and came together quickly. Thanks, Kimi-this recipe is a new family favorite!
OMG! this was so good. Sorry to say I did not use homemade chick broth though. But it was still delicious. I used a whole pound of hot italian turkey sausage. And because I do not like acorn squash, I diced it up pretty small. 🙂 I would NEVER have thought to use the cumin, but dang, it was marvelous!
I am loving your blog and am sharing with friends on FB. Are you on FB with a Fan Page yet?
fyi, I have a blog I wrote awhile ago about my Healing Journey and perhaps there are some things in it that might be interesting to you or others who have walked away from western medicine when it could not help them.
I have not posted in a long time, but if you start in the archives reading from beginning to end, it tells a pretty complete story.
http://healingjourney12.blogspot.com/
thanks again for your wholesome and yummy recipes!
Hi Kimi! I found your blog a few weeks ago and have made several of your recipes! They are all FABULOUS! I made this for dinner tonight and it was so so yummy! I can’t wait to have the leftovers for lunch tomorrow! hehe.. 🙂
I used butternut squash and I also used italian turkey sausage, yum yum!
I have a question for you.I am hosting a party next week and there will be 16 ladies in attendance..I am serving dinner and I am kind of at a loss for what to make. Any suggestions??
I am so glad I found your blog! I love, love, love it!!
Is this a summer or winter squash?
Is this a summer or winter squash?