Tuesday, October 16, 2012

Winter Squash #Soup with Sage Sausage Meatballs #Weeknightsupper

The rain has started again. It is like a long gone friend has come back again, it brings some comfort.  The gloom, the seemingly constant drizzle, and among it the colors of the fall flowers bring bursts of color.  Well yes, soon I may be griping about the weather - but right now it is like welcoming an old friend back.  For our walk to school we had to bring out our rainboots, and yes I totally got drenched on my walk to pick the girlies back up...

It is the perfect weather for warming soup.  You may know that we all love soup year round, but when the evenings are short and it is cool outside there is nothing better than soup for dinner.  Well, okay maybe a stew...

I had a couple of Delicata squashes as well as a couple of potatoes left from last week's CSA box that was a good start.  I stopped at my favorite store in town - New Seasons Market - to pick up a pound of bulk sage sausage and went to work.  The result was warming, flavorful, and - best of all - the entire family liked it.  Dare I say no leftovers?!
Winter Squash Soup with Sage Sausage Meatballs

Winter Squash Soup with Sage Sausage Meatballs
 Splash of olive oil
 1 medium onion diced
 2 garlic cloves minced
 1" ginger root, peeled, and finely diced
 1/2 tsp. ground coriander
 1 tsp. salt
 2 medium delicata squash, peeled, seeded, and cubed
 1 small can of coconut milk {makes it creamy without the dairy}
app. 6 C of water
 2 medium potatoes, peeled and diced
 1/8 tsp. cayenne pepper {or more - my family does not like spice}
 Peel of 1/2 an untreated lemon - 2 tsp. lemon juice
 salt and pepper to taste

1 lb. bulk sage sausage {breakfast sausage} formed into small meatballs

1. Heat olive oil, and add onions.  Sautee until soft then add,
2. garlic, ginger, and coriander - when fragrant add
3. salt, squash, coconut milk and water.  Bring to a low simmer - do not boil - until squash is
    soft.  Blend with an immersion blender {be careful not to burn yourself as it may splatter}
4. Add potatoes*, and simmer until they are soft. Blend again with immersion blender, then add
5. Cayenne, lemon peel, lemon juice as well as salt and pepper to taste.
6. * While potatoes are simmering in the soup, fry up the meatballs in a separate pan
7. Add the meatballs to the soup, and simmer for about 5-10 minutes longer {be careful that they are
    cooked all the way through}

I served it with a sprinkling of parsley {cilantro would have been better} and crusty white bread!


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