SMOKY BETTERNUT SAUSAGE SOUP
Listen, I love the flavor of smoky notes in food…but I don’t want it so overpowering that I feel like I licked an ashtray. And I love the idea of butternut squash soup, but am forever disenchanted by that proverbial tongue-coated aftertaste of impenetrable Cucurbita moschata flesh that lingers on the palate long after the surface flavors dissipate. My Smoky Betternut Sausage Soup does away with all that with flavorful encouragement—and a willfully accepted guilt-free short cut—from Pacific Foods Creamy Butternut Squash Soup, the smoky, mild heat from ground chipotle chile pepper and a few splashes of lime juice to lift the flavor; bringing depth and freshness to your Thanksgiving table.
PREP/COOK TIME: About 30 Minutes
Makes 6 – 7 Servings
INGREDIENTS
1 Lbs – Mild Italian Sausage Ground Sausage
2 (32 Oz Cartons) – Pacific Foods Organic Creamy Butternut Squash Soup
3 Tbs – Extra Virgin Olive Oil
1 Tbs – Ground Chipotle Chile Pepper
2 Tsp – Ground Cumin
1 Tbs – Minced Garlic
½ Tsp – Kosher Salt
¼ Cup – Heavy Cream
¼ Cup – Fresh Chopped Cilantro
½ Cup – Chopped Scallions, Stems and Some Leaves
2 Tbs – Fresh Lime Juice
THE NITTY GRITTY
In a medium non-stick pan, heat 1 Tbs of oil at medium high. Piece sausage into pan and cook till browned (about 5 minutes), stirring often. Transfer sausage to paper towels to drain oily excess. Meanwhile, in a medium saucepan, heat oil at medium high. Add ground chipotle, cumin and garlic; cook till fragrant. Add Pacific Foods Organic Creamy Butternut Squash Soup; reduce heat to medium and simmer, covered, for about 5 minutes. Add sausage, salt and cream and stir; cover and simmer for another 5 – 8 minutes—stirring occasionally. Remove from heat. Stir cilantro, scallions and lime juice till blended. Serve warm. Garnish with a splash of cream and hot sauce, or with snips of chives, or with fried pieces of baguette, or, entirely on its own.
NOVEMBER 19, 2019
