Squash and Sausage Soup
Author: 
Recipe type: Entree Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
 
Ingredients
  • 1 large spaghetti squash (ours was 5 lbs)
  • 1 lb. of ground sausage (ours was spicy)
  • 1 medium onion
  • 2 tsp. cinnamon, cumin, coriander
  • ½ tsp. red pepper powder (We like it spicy! Reduce if you do not)
  • 1 tsp. salt and ½ tsp. black pepper – or to taste
  • 1½ to 2 cups chicken stock
  • 1 small bunch of collards
  • cherry tomatoes
  • olive oil
Instructions
Soup
  1. Cut squash in half lengthwise and scoop out squash guts and seeds. Bake cut side down on a lightly oiled aluminum foil lined baking sheet. Bake for 1 hour 15 minutes at 350 or until soft. When squash is cool enough to handle scoop out the baked flesh and puree in a blender with a little of the chicken stock. Brown sausage in a large soup pot. Add spices and onion. (If sausage has rendered too much fat, remove some before adding spice and onion. Our sausage was locally, humanely raised and was very lean.) Add pureed squash and rest of chicken stock to the soup pot. Bring to a high simmer, then lower heat and simmer covered for 30 minutes.
Garnishes
  1. We don’t like slimy greens. To keep our greens chewy and a little crunchy first we cut them into strips. To do this we remove the central steam, stack the leaves, roll them like a cigar, and slice thinly. Heat a small amount of olive oil in a cast iron skillet (enough to lightly coat the bottom of the pan.) Toss the collard strips in the hot pan until they turn a brighter green. You will need two hand fulls for each soup bowl as the greens will shrink. Add salt and pepper to taste. Add whole cherry tomatoes (4 – 6 per soup bowl). Cover the skillet with a lid and turn off the heat. The tomatoes will steam.
  2. Ladle soup into bowls and top with garnishes.
Recipe by Tasting Pour by Jade Helm at https://tastingpour.com/2014/10/flavors-to-fall-for-squash-and-sausage.html/