Andouille-Butternut Soup

Before all the troops got to our house for our after-Christmas celebration, I needed to whip up a quick lunch for mom, The Hubs, and me as we hastily finished our last minute gift making and meal planning.

I had one link of andouille left over from the Corn Chowder with Andouille and I have lots and lots of butternut puree in the freezer.  Viola!   A new soup was born.

Andouille-Butternut Soup from Eliot's Eats

Andouille-Butternut Soup


Andouille-Butternut Soup

1 T. olive oil
1/2 onion, chopped
6 oz. andouille, chopped
1/2 c. white wine
1/2 c. unsweetened apple sauce
2 c. chicken broth
2 c. butternut puree
1/2 t. rubbed sage
salt and pepper
pinch of chipotle powder

Heat olive oil in a large sauce pan.   Add onions and saute for 2-3 minutes.   Add chopped andouille and saute on medium heat another 3-4 minutes.

Add white wine and let reduce by half.   Add chicken broth, butternut puree,  sage, salt and pepper and chipotle powder.

Bring to a simmer and simmer 10 minutes.

Serves 4.

Andouille Butternut Soup from Eliot's EatsSmooth, hearty and delicious with just the right amount of sweet and heat.

Stay tuned for some more after-Christmas recipes revisited:

  • Cannellini Baked Beans
  • Homemade Veggie Pizza
  • Green Chile Soup with Smoked Sausage

(Not necessarily in this order! )


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