1 lb Sage sausage -or your favorite
1 15-oz can cannellini beans, drained
1 12-oz pkg frozen winter squash puree, thawed
1 cup chunky-style chipotle salsa -or other salsa
1.5 cups water
1 3.5-oz pkg herb-flavored goat cheese, crumbled
Fresh sage (optional)
Direction:
In large saucepan cook sausage over medium heat until brown and no pink remains, stirring to break up; drain fat. Stir in beans, squash, salsa, and water. Bring to boilin; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Serve in bowls; sprinkle goat cheese and fresh sage.
This was in the Better Homes & Garden magazine. I loved it! My loved the thickness the puree gave the soup. Here were my changes:
1/2 lb. chicken sausage (I randomly had this on hand - so I added lots of dry sage seasoning & I think garlic while cooking it.)
3 cups pumpkin puree (I still have frozen pumpkin in my freezer from halloween -never carved, oops!)
Goat cheese? sick! Maybe some herbed feta -but I am not that fancy. No cheese & no fresh sage.
I think I also added sauted onions & chicken bullion & salt & pepper (afterall I at least doubled the squash)
