****ernut Squash Soup With Andouille Sausage (Winter Recipe)

[bholus10]

Prep Time: 30 minutes - 1 hour | Cook Time: 30 minutes - 1 hour | Serves: 4

Lunch » Soup » American

Ingredients:

The heat in this soup cuts through even the most bitter cold of winter. It's hearty and thick, and eats more like a stew than a soup.

1 teaspoon canola oil
1 cup onions, finely chopped
3/4 teaspoon cinnamon
1/2 teaspoon cumin
1 garlic clove, minced
3 cups ****ernut squash, peeled &, cubed (about 1 1/2 lbs)
1/8 teaspoon ground pepper
10 1/2 ounces vegetable broth or chicken broth
2 (14 1/2 ounce) cans whole tomatoes, chopped
2 (15 ounce) cans navy beans, drained
2 (12 ounce) packages andouille sausage, diced
Salt & Pepper, to taste

Almost any standard cooking oil will work, I just had canola handy. You can also play around with the sausage you use; Kielbasa or any other smoked spicy sausage would work just as well.

Step 1:
Now prep all of the ingredients.

Step 2:
Add oil, cumin, cinnamon, garlic, and onions to a medium pot and saute for about five minutes:

Step 3: Now add everything else except the beans and sausage and bring to a boil. Step 4: Reduce heat to a simmer, then cover and simmer for 30 minutes. Step 5: Remove from heat and make certain that the squash is tender. Step 6: Now get out your handy dandy stick blender and puree the heck out of it. Step 7: Place the pot back on the heat, and add the beans and sausage. Return the soup to serving temperature. Step 8: Ladle into a soup bowl of ample size, and garnish with parsley. Serve with a chunk of your favorite rustic bread and beer (or egg nog; as my girlfriend discovered it actually goes quite well with the soup)

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