Only in Texas do we go from electricity-squelching thunderstorms and 70 degrees of sunshine to snow flurries and temps in the 20s in one week…ah winter in Corsicana.
Can’t say I’m surprised by your fickleness anymore, Texas winter. We’ve been together for nearly five years now; I’m prepared for your shenanigans.
Since the weather is actually cooperating like it should today for January, I couldn’t help but crave a soothing, soul-warming soup to nosh on beside the fire tonight. And this soup, y’all, will do just the trick!
Nutritious, simple, and comforting, it’s just what I need to kick that Jack Frost to the curb!
In the winter, even if it’s a little balmy or unpredictable like it is here, I always fix at least one soup a week to eat off of for lunch and dinner.
I love soups- their heartiness, versatility, and, most importantly, simplicity. This soup checks all of those boxes, too!
I first started playing around with this soup several years ago as a New Year’s Day soup; back then, when beans and Michelle still tried to get along, I added a few cans of cannellini beans to the soup. I’ve omitted the beans from today’s recipe since they really don’t agree with me. If you just love beans, feel free to toss them back in.
To make this soup come together, you just brown up some sausage- chicken, pork, venison, mild, spicy, whatevs- and sauté some onions, celery, and butternut squash into the lovely fat that renders out (don’t panic, remember eating fat doesn’t make you fat!). From there, you pour in an entire box of chicken stock and a packet of frozen spinach (or kale or collards or whatever has been in your freezer/fridge for too long).
Remember how I told you this is versatile? I've got some easy substitutions if there is an ingredient that doesn't float you or your family's boats.
You could easily swap out the butternut squash for sweet potatoes, carrots, or white potatoes. Not crazy about sausage? I’ll try to still love you…you could easily swap in pulled chicken, ground turkey, or ground pork. Too much green stuff in there? You could leave it out entirely or toss in some green beans instead.
While this soup is easy and makes a heaping pot full, I do highly recommend you make it ahead of time. Like most soups, stews, and chilies, this one certainly does improve if those veggies and sausage can play together a day or so before you plan on diving in.
I like to make this soup on the weekend and then actually eat it a few days later. You could also prep all of the ingredients (brown meat, dice veggies) and simmer it off in the slow cooker all day, too.
This soup also freezes like a dream! I like to freeze it in 16 oz. glass jars (old jam and salsa jars are fantastic for this) and then pull out one serving at a time when I want to spice up my lunch menu for the week.
With all that said, I'd say it's time to light up that fire, pour a mug of soup, and curl up on the couch in those sweat pants and fuzzy slippers. Sounds like my kind of Friday night, y'all! Stay warm and be well!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!