squash soup

what do you do when you order 100 lbs of squash? make a soup, for one thing.

this soup requires a few hours of your time. it’s the perfect sunday soup. it also requires the biggest pot you can get your hands on. you might have to go out and buy a big pot for this soup (like nate did the first time he created it years ago). because it makes a lot. you could cut the recipe down…. but you might regret it. it freezes well!

squash soup
2 butternut squash
4 pie pumpkins
1 rutabaga
6 large carrots
2 large yellow onions
4 jalepenos
2 tbsp cumin
salt & pepper
olive oil
5 cloves garlic, minced
3 48oz cans of chicken broth
1 lb andouille sausage
sour cream

peel & chop veggies. place on baking pan(s) and toss with olive oil, salt, pepper, and minced garlic. roast at 425 for about 20 minutes, or until veggies start to brown. transfer to pot (the largest one you have!). pour in chicken broth, cumin, and puree with immersion blender.

while soup is heating, cut andouille sausage into quarter inch cubes and brown to crispy. garnish soup with sour cream and the sausage!


One response to “squash soup

  1. at first i wasn’t overly attracted to this recipe … but then i saw the recipe calls for jalapenos and andouille. yum!

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