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4meAndyou · F
I made a huge pot of soup yesterday. I baked both hot Italian sausages and a large butternut squash first. Then I peeled the squash and pureed it with water to help make the soup base. I chopped and sauteed 2 onions, and then drained off the olive oil before adding them to the pot.
For the soup, I used Knorr chicken stock powder, (about 3/4 cup), in 2/3 of a large stock pot full of water, and peeled two very large Honey Crisp apples and cut them into chunks, threw them into the stock, added 1 large package of frozen chopped Kale, 1 can of diced carrots, and 1 can of green lentils.
I added the onions to the pot, then added the pureed squash and water mix, and last I added the hot Italian sausages sliced thin.
It made a very interesting soup. The apples were honey crisp, so they didn't dissolve. The squash was well diluted, so the soup didn't burn.
I had the soup for lunch, and then again for dinner tonight. I will have to eat it all week long, or freeze it.
For the soup, I used Knorr chicken stock powder, (about 3/4 cup), in 2/3 of a large stock pot full of water, and peeled two very large Honey Crisp apples and cut them into chunks, threw them into the stock, added 1 large package of frozen chopped Kale, 1 can of diced carrots, and 1 can of green lentils.
I added the onions to the pot, then added the pureed squash and water mix, and last I added the hot Italian sausages sliced thin.
It made a very interesting soup. The apples were honey crisp, so they didn't dissolve. The squash was well diluted, so the soup didn't burn.
I had the soup for lunch, and then again for dinner tonight. I will have to eat it all week long, or freeze it.
4meAndyou · F
@Sojournersoul Yeah, it was a lot of steps, but I had fresh apples and fresh squash, and the sausage was thawed...so it all had to be cooked anyway. I kept envisioning the soup more as a bisque, but it became more of a sausage, lentil and kale soup, with the squash incorporated into the stock.