Spicy Andouille and Butternut Squash Soup
I warn you, this soup will make your nose run! With the spicy andouille and the taco seasoning, this is the kind of soup you want to eat on a cold and blustery day! By the time we finished dinner last night we were sniffling and all warmed up!
Full of flavor and easy to make, this soup will be one of your favorites. Chock full of vegetables and spicy smokey sausage, this soup is also good for anyone on a low carb, calorie, or flour free diet (you may want to omit the butter if that is your goal). The vegetables help fill you up and the spice helps to make you feel full and satisfied. I also like this soup because it is a clear broth with chunky vegetables that give the soup some texture.
You can change up this recipe as you see fit, for instance, I was talking with a co-worker this morning telling her about the soup and we were discussing the idea of using chorizo sausage instead of andouille and using different kinds of squash. The idea of making this a curry soup or using just salt and pepper if you are not a spicy foods kind of person could also work. If you use chorizo, the soup may be a bit spicier than using the andouille, so you might want to go lighter on the added heat.
2 carrots, peeled and chopped
3 celery stalks, chopped
2 tablespoons of butter
1/4 teaspoon of minced garlic (you could use more if you like a more garlicky soup)
1 pound of butternut squash cut into cubes (I used squash that was already peeled, seeded, cubed, and then frozen and then I just defrosted the squash but you could easily use a fresh butternut squash)
1 14oz package of andouille sausage (Johnsonville brand works well if you do not have a local source)
28 ounces of chicken stock (either homemade or you can use two 14oz cans)
1 teaspoon of taco seasoning (this is a combination of chili powder, paprika, red pepper flakes, cumin, and black pepper – you could also just use a teaspoon of chili powder)
First begin by preparing your vegetables. Clean and chop your carrots and celery.
In a large pot, heat a little olive oil and your butter over medium heat and then add the chopped carrots and celery. Cook stirring frequently until the vegetables have softened a bit, about 5-8 minutes.
Next, cut up your sausage. The pieces need to be small so an easy way to do this is to take your sausage link, cut it in half lengthwise and then keeping the halves together, turn the sausage and cut it into half lengthwise again. This gives you a sausage that is cut into nice quarter strips that you can then chop into little pieces.
Add the cut sausage to the pot and cook for an additional 5-8 minutes until the sausage has begun to brown a bit. Add the minced garlic and stir.
If you are using fresh butternut squash, peel, seed and chop the squash into 1-inch cubes. If you are using pre-cut frozen squash, simply defrost and then add to the pot. Cook the squash for 8-10 minutes or until it has begun to soften. Using the back of a wooden spoon, press some of the squash cubes to mash them up a bit. By mashing up a handful of the squash cubes, you will give the soup a bit more flavor as well as texture.
Next, add the taco seasoning and the chicken stock and then set the soup on medium-high and let it simmer for about 15 minutes. By this time the whole house will smell delicious and your mouth will be watering!
When all of the squash is soft and the stock has come together, turn off the heat and serve.