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
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 powderHeat 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.
Smooth, 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! )
Comments & Replies
8 responses to “Andouille-Butternut Soup”
I love butternut squash. This soup looks comforting and flavourful with the sausage.
What a delicious combination and how fun to have all that butternut squash puree in your freezer. That a little treasure stash!
One of the reasons I don’t eat much butternut soup is that it’s too sweet for me. I think the andouille would do a fantastic job of balancing that. Awesome creation!
Hi Debra!
I have butternut squash in the freezer just waiting to be loved:) The combination of Andouille and Butternut sounds quite intriguing.
Thanks for sharing, Debra…
This sounds fabulous! What a great combination and I love your description of perfect in flavor. I love a good sweet and heat. Happy New Year to you!
Andouille and butternut is such an amazing combination! One wouldn’t think so but as you prove here, it certainly is. What a great soup and perfect for the cold and snowy weather we’re having this El Nino winter.
I just saw another recipe for butternut soup, but yours with the andouille sounds perfect! It’s all of 9 degrees here so this is definitely what’s needed. Thanks for sharing!
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