Squash and sausage. Were there ever a more perfect culinary match? One of my favorite squashage dishes is rings of acorn squash stuffed with sweet, herby turkey sausage, baked, then drizzled with pomegranate molasses. But I’ll tell you about that another day. For now, because of the type of day it’s been – let’s just say the leak in the roof was only the beginning – we’ll discuss soup.
It’s creamy and a tad tangy. Easy enough to throw the into a pot and then stand back while the flavors of squash, turnips, carrot and curry mingle. If the buttermilk doesn’t work for you, coconut milk plus a couple of tablespoons of lemon juice would be a perfect stand-in.
1 medium ambercup squash, about 3 pounds (if you can’t find ambercup squash, look for buttercup or butternut instead)
2 teaspoons curry powder
1 tablespoon extra-virgin olive oil
3/4 cup onion, chopped
1 bunch turnips, halved
2 cups broth, vegetable or chicken
2/3 cup water
1 small carrot, diced
1/8 teaspoon red curry paste
2/3 cup buttermilk
1/2 cup water
salt & pepper to taste
1/2 cup roughly chopped parsley
4 links sweet Italian sausage (Niman Ranch’s is really good)
Preheat oven to 400°F. Halve squash and place cut-side down on well oiled, rimmed baking sheet. Bake 1 hour or until flesh is soft. Cool slightly, then scoop out seeds. Discard. Then scoop out flesh, chunk roughly, and set aside.
In a large stockpot, toast curry powder over medium heat 1 minute. Add olive oil and chopped onion, and cook until onion is soft and semi-translucent, about 7 minutes. Add squash chunks, turnips, carrot, broth, water and curry paste. Bring to a boil, then reduce heat to a simmer. Continue to cook, uncovered, until carrots and turnips are fork-tender, about 20 minutes. Reduce heat to low, and mash squash mixture in pot with potato masher, or use submersion blender to puree to a consistency you like. Add buttermilk, water and salt & pepper to taste. Keep warm over low heat.
Halve sweet Italian sausages lengthwise and place in cold pan set over medium-high heat. Add 1/2 cup water, then allow sausages to warm then brown as water evaporates.When both sides of the sausage are very brown, transfer to cutting board and slice in half on a bias.
Serve soup hot with sausage on top and a generous sprinkle of parsley.
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