THE HOLIDAY QUICKIE
HERE’S A LEGIT TIP: IF YOU’RE EVER STUCK ON WHAT DISH TO MAKE THIS HOLIDAY SEASON… PRESSED FOR TIME AND DON’T WANT TO SPEND ALL DAY IN THE KITCHEN…
Written by Guest Blogger: The Contoured Cook
I love everything about the holidays, except the stress. Presents, decorating, parties, and even traffic drive me up the wall this time of year. It’s literally enough to make anyone pull out her hair and resort to drinking wine straight out of the bottle. I know I’m not the only one that feels this way, so I got to thinking about simple ways to entertain a large group of friends or family without wanting to bang myself over the head with a pan.
Why spend hours in the kitchen during get togethers, when you can actually enjoy your company? The solution was simple: soup. Simple, easy and cozy, soup can be made to feed a crowd. This recipe is filled with hearty flavors and textures, and it makes A TON. And if you want to cheat and make it even easier, you can use pre-chopped ingredients found in the produce isle.
Prep Time: 15-20 minutes | Cook Time: 45 minutes- 1 hour
DISH: Sausage and Vegetable Soup
THINGS TO DO:
In a large pot, heat 1 tbsp of olive oil over medium high heat. Add in onions, cook until softened, and add in garlic. Cook for an additional 5 minutes until fragrant, and add diced sausage. Once sausage has browned, add in the butternut squash, thyme, red pepper flakes, and the two containers of chicken broth. Bring to a boil until butternut squash is softened. Once softened, add the kale, beans, corn, evaporated milk, and sage. Simmer over medium heat for an additional 20-30 minutes. The butternut squash should be fork tender and the kale should be wilted at this point. Add the black pepper, and add salt to taste.
- 1 cup yellow onion, diced
- 2 gloves garlic, chopped finely or grated
- 2 packs Al Fresco sweet apple chicken sausage, diced
- 3 cups kale, chopped
- 3 cups butternut squash, cubed
- 2 32oz cartons of no sodium chicken broth
- 3 cans navy beans, drained and rinsed
- 1 15.25 oz canned corn, drained
- 1 12 oz can evaporated milk
- 1 tsp crushed red pepper flakes
- ½ tbsp freshly ground black pepper, plus some to taste
- 2 large sage leaves, chopped finely
- ½ tsp dried thyme
- Coarse ground sea salt, to taste
- 1 tbsp olive oil
- Sour cream, diced cooked bacon, and finely chopped chives (optional for garnish)
To prepare the pretzel croutons:
Preheat oven to 400°. Slice and cube pretzel rolls, and arrange in a single layer on a sheet pan. In a small bowl, mix the butter and seasonings together. Pour over cubed rolls, and toss until coated. Bake for 13-15 minutes until golden brown and slightly crunchy.
- 2 -6 inch long pretzel rolls
- 3 tbsp butter, melted
- Pinch of coarse ground sea salt
- Pinch of freshly ground black pepper
- Pinch of garlic powder
- Pinch of thyme
To serve, ladle a generous serving of soup into a bowl and top with croutons, sour cream, bacon, and chives. You definitely don’t want to skip the sour cream, it adds even more creaminess and the perfect tang to this soup! And don’t be afraid to prepare it the day before your event, it tastes even better the next day!
This recipe really is so easy and hearty, it’s the perfect holiday soup for this time of year. I hope you enjoy this recipe, and enjoy this time of year with your loved ones!