As the unseasonably warm sun melts the patches of snow from our second storm of the year, I realize that our remaining soup days are limited.  I am more than happy to trade my bubbling stock pot in for late evenings by the grill, but there is something comforting about slow cooking soups and stews that will be missed in the transition.

Sausage & bean soup

This recipe was a product of improvisation.  One of my many quirks pushes me to keep my daily meals in theme.  And so I eat my way through various cuisines, from Italian one day to Spanish the next – you get the point.  Of course, some genres overlap and can be mixed into one melting pot of a day.  I think this recipe was motivated by a lunch at Taqueria and I’m so glad it was because the soup turned out to be a quite delicious finale to Mexican/Spanish day.

As is the case with most soups and stews, this dish improves with age.  I was called out for impromptu drinks in the middle of making this, but upon my return a I found it was even better than when I had left.  Feel free to make it in the late afternoon and keep covered on low heat for a couple hours before dinner.

Chorizo, White Bean, and Butternut Squash Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 Tbsp olive oil
  • 3 Mexican chorizo links (3/4 lb)
  • 1 onion, fine dice
  • 1 carrot, fine dice
  • 2 cloves garlic, fine dice
  • 2 Tbsp tomato paste
  • 1 can cherry tomatoes
  • large pinch saffron threads
  • paprika
  • 4 cups chicken stock
  • 1 small butternut squash, diced
  • 2 cans butter beans, drained
  • 1 bunch kale, chiffonade
  • salt and pepper to taste
  • sour cream or fresh ricotta, optional
Instructions
  1. In a large saucepan over medium heat, add olive oil. Remove sausage from casings and add to pan, whisking constantly to break into small pieces. When cooked through, remove using slotted spoon.
  2. Add onion and carrot and cook until softened, about 10 minutes, adding garlic in last few minutes. Stir in tomato paste and cook until warm.
  3. Add tomatoes and spices and bring to a simmer.
  4. Add chicken stock and when simmering, stir in squash. Cook for 20 minutes.
  5. Add butter beans and kale and continue to cook for another 20 minutes until squash is soft.
  6. Adjust seasoning with salt and pepper. Serve with a generous spoonful of sour cream or fresh ricotta.