Chris Berry On The Net

I love soup in the winter time, especially the thick hearty types that are substantial enough for a full meal. This one is an original recipe that combines several of my favorite flavors. The spicy Italian sausage blends beautifully with the flavors of roasted peppers, caramelized onions and butternut squash. The preparation is a little time consuming for a weeknight meal, but you can cook the vegetables a day in advance if you like. You should probably also be prepared to wash a couple of extra dishes with this one, but the results are worth the effort.

Ingredients

1 large butternut squash
2 red bell peppers
2 medium onions diced
1 pound hot Italian sausage
1 tablespoon finely chopped fresh sage
1 cup dry white wine
2 quarts (64 ounces) chicken broth
olive oil

Technique

This recipe requires the butternut squash, bell peppers and onions to be cooked in advance before you make the actual soup. Allow up to 1½ hours for this advance preparation. The squash and peppers both roast in the oven, while the onions are cooked on the stovetop.

Caramelized Onions

Add just enough olive oil to cover the bottom of a heavy sauce pan over low heat. Add onions and stir occasionally. Allow to cook very slowly until they become a dark honey color. This will take at least 1 hour. If they begin to brown too quickly, turn heat down as low as possible. Set aside when finished.

Roasted Red Peppers

Place peppers in a shallow baking dish and cook at 350 degrees until the skin is blistered all over but not blackened. The flesh of the peppers should be softened enough that they collapse under their own weight. This will take roughly 45 minutes to 1 hour. Remove from oven and wrap the peppers in a cold damp towel until they are cooled to room temperature. This will cause the skin to separate and make the peppers much easier to peel. Once cooled, pull out the stem and seed pod, then tear the pepper open so it lays flat. Scrape away any remaining seeds then peel the skin away. Tear flesh into small chunks.

Roasted Butternut Squash

Cut squash into 1 inch thick slices and use a spoon to scrape out the seeds and pith. Line a baking sheet with foil and arrange slices in a single layer. Brush each slice on both sides with extra virgin olive oil and bake at 350 degrees until very tender, approximately 1 hour and 15 minutes. Use a spoon to scrape the cooked squash out of the peel.

Soup Preparation

The ideal pot for this is an enameled iron Dutch oven, but any large heavy bottomed pot of at least 5 quart capacity will work.

Preheat pan over medium heat and add enough olive oil to cover the bottom. Add sausage and cook until thoroughly browned. Be sure to crumble it into very small bite sized pieces as it cooks. Remove sausage from pan and set aside. Drain excess fat.

Add chopped sage to pan and cook for a few seconds until it becomes very fragrant. Add wine and scrape up any brown crust from the bottom of the pan. Reduce until liquid is nearly evaporated, then add the cooked squash, roasted peppers and caramelized onions. Add one half of the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, then remove from heat.

Working in batches, puree the soup in a blender until smooth, Return to pot and add second quart of chicken broth and cooked sausage. You may decide not to use all of the broth if you desire a stronger flavor and thicker consistency. The best advice is too add it a cup at at time and sample in between additions until it’s just the way you like it. Simmer for 15 minutes and serve.

Safety Notes

Slicing a butternut squash is potentially hazardous. In its uncooked form it will be hard as a rock. If you have to use your free hand to push down on the blade, be sure to keep it away from the tip of the knife. I once pushed a chefs knife all the way through the palm of my hand, so I know what I’m talking about here.

Blending hot liquid can also be hazardous. Never fill the container more than halfway, and remove the center cap from the lid to allow steam to escape. Place a clean towel over the lid and hold it firmly in place when you start the blender. Be sure the towel is folded several times to protect your palm from a hot blast of liquid.

Use the print link below to print a copy of this recipe. As always, I will be happy to answer questions in the comments.