Recipes

Appetizers Beans & Legumes Beverages Breads Desserts & Sweets Fish & Shellfish Meat Miscellaneous Pasta Poultry Rice & Grains Salads & Dressings Sauces & Relishes Slow Cooker (Crockpot) Soups & Stews Vegetables

Please donate now to pay our monthly server fees: [More Info]

Community Menu

Community Home Message Board Board Home Board Rules Board Extras:    Arcade    Calendar    Links CauldronMUX [Client] Sister Forums:    Asatru Lore

Menu

Home Site Info & Rules Site Archives Volunteers Needed Advertise Here Pagan Supplies Buy Pagan Books Buy Pagan Supplies Books & Media Books Home Games Home Music: Free | Pagan Online Books Pagan Book Browser Reviews:    Academic Books    Divination Decks    Fiction Books    Pagan Books    Speculative Books    DVD & Videotape Submit Review Pagan Features Article Library Auctions Chat Log Index File Library Humor Lessons Pagan Holidays Pagan Primer Pagan Rituals Pagan Supplies Pagan Youth Polls Reconstructionism Spell Grimoire [Blog] Web Resources Pagan Living Cauldron Cookbook Take Political Action Newsletter Back Issues Subscribe Other Features eCauldronMail Greeting Cards Syndicated Articles World News/Opinion Shopping Cheap Web Hosting Doxy's Bazaar Witchcraft Course Zazzle Old Indexes Article Index Webcrafting Index

Network Sites

Cauldron and Candle Cauldron's Grimoire RetroRoleplaying RetroRoleplaying: The Blog Software Gadgets The Terran Empire

Site Search

Entire Web The Cauldron

Charter Member

While this web site is designed to work in all major browsers, we recommend Firefox.

This site hosted on a Linode VPS Formerly hosted by Why Use Dreamhost?

Site copyright © 1998-2009 by Randall

Roasted Winter Squash Soup with Italian Sausage

Submitted by LyricFox

Ingredients

3 lbs Acorn or butternut squash, halved, seeded and baked until tender
2 tbsp Olive oil (divided use)
1/2 lb Italian sausage (sweet or hot), removed from casings and chopped *
1 lge Yellow onion, chopped
1 tsp Sugar
1/2 tsp Pepper
1/2 tsp salt
4 Garlic cloves, minced
1 tsp Sage, dried (or 1 tbsp fresh and minced)
1 tsp Marjoram, dried
1/2 tsp Cinnamon
1/2 tsp Nutmeg, freshly grated
6 cups Chicken stock
1 tsp Cider vinegar
1/2 cup Milk +
1 tbsp Corn starch mixed with water to form a slurry
2 tbsp Butter or margarine +

Directions

Preheat oven to 400.

Wrap squash halves in aluminum foil and bake until tender (apprx. 45 minutes). Remove from oven and foil and allow to cool. When squash is cool enough to handle, scoop out the flesh and reserve. Discard the peels.

In a heavy Dutch oven over medium-high heat, add 1 tablespoon of the olive oil. When hot, add the Italian sausage and cook until browned, breaking it up into smaller pieces as it cooks. Remove from pan and blot well to remove excess grease. Discard the oil and wipe the saucepan clean with a paper towel. Add remaining tablespoon of olive oil, sugar, salt, pepper and onions. Over medium heat, saute until the onions begin to turn golden. Add the garlic, sage, majoram, cinnamon and nutmeg. Cook stirring for 1 mintue.

Add the cooked squash, sausage and chicken stock. Stir well to combine. Bring to a boil and then lower heat. Cover and simmer for 30 minutes, stirring occasionally.

Using an immersion blender (or in batches in a standard blender or food processor) puree the soup. Once pureed, add the vinegar, milk, corn starch slurry and butter and heat to a simmer. Simmer 4-5 minutes. Soup should thicken slightly

Taste, adjust seasoning and serve.

* If you prefer, this soup can be made without the Italian sausage. Simply skip the steps referring to it.

+ If using reduced fat milk, use butter in the last step of this recipe. If whole milk, you can use margarine. Recipe originally called for heavy cream, but I've cut back on some of the fat by substituting milk, corn starch and butter/magarine.

Serves 4-6 (Soup may be doubled and freezes well.)