So Friday night I started in on my soup making the necessary adjustments to replace canned pumpkin with squash. All-in-all it turned out pretty well!
Squash, Sausage and Black Bean Soup
1 medium-sized butternut squash
1-14.5 oz. can low sodium chicken broth
1 tsp. chicken flavoring
1 lb. spicy sausage
1/2 cup finely chopped onion
2 Tbsp. butter
1 Tbsp. flour
1 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1-15 oz. can black beans
1/2 cup dried milk
1 cup milk
- Wash and peel squash. Cut into 1-inch squares and place into a pot with a can of chicken broth. Bring to a simmer and cook until the squash is tender.
- While the squash is cooking, brown the sausage and drain the sausage in a strainer.
- Remove the squash from the broth using a slotted spoon and place into a blender. Purée the squash in the blender.
- In the same pan you used to brown the sausage, melt the butter and sauté the onions. Remove from heat and still in flour.
- Add chicken flavoring to broth. Then add squash Purée, sausage, onion mixture, brown sugar, salt, pepper, nutmeg, cinnamon and black beans. Stir until well combined. Bring to a boil, then reduce heat and simmer for 5 minutes.
- While the soup is simmering, mix together the milk and dry milk. Add the mixture to the soup and cook for an additional 2 minutes.
- Spoon soup into bowls and top with a dollop of sour cream.