Red Bean & Sausage Soup

[BAMAFAN IN NY]

	Quote:	bayoutider
	Render the fat from the bacon in the dutch oven and remove bacon for later. Remove bacon just before it gets crisp. Add onions, celery and carrots and saute till wilted. Add chicken stock, drained beans and undrained tomatoes. Season with salt and Pepper and give it a good stir. Add sausage, add the bacon which you chop, thecumin and bay leaves, cover the pot and bring to a boil. Lower heat to simmer and let cook a couple of hours to marry the flavors. check the pot every once in a while and give it a stir. Add more liquid (chicken stock) if it looks like you need more. At the end of cooking time add the butter, let it melt and stir it in. One last check for seasoning. Remove bay leaves. To serve put a small mound of rice in the soup bowl then ladle the re bean and sausage soup on top. Garnish with a healthy mound of crab meat on top and a sprinkle of chopped parsley or celery leaves.

Awesome! There arent many soups that I dont like. Ill give this one a try.

[bayoutider]

	Quote:	BAMAFAN IN NY
	Awesome! There arent many soups that I dont like. Ill give this one a try.

I believe you could use black beans, red beans, or kidney beans in this with not much difference.

You could also use boiled shrimp or crawfish as a garnish in place of the crab.

[TideBeliever]

It's summer! An easy, tasty Squash Soup

Ingredients

3 tablespoons unsalted butter
1 large butternut squash, peeled, seeds removed and cut into 1/2" pieces
1 large onion, diced
2 large red apples, cored and diced
3 cups vegetable stock
1 cup heavy cream
1 tablespooon curry powder
1 tablespoon grated fresh ginger
1 teaspoon nutmeg
salt and pepper to taste

1. Sauteé onions over low heat in butter until tender (about 10 minutes).

2. Add remaining ingredients, except vegetable stock and cream. Cook for 10 minutes.

3. Add vegetable stock and cream. Bring to a boil, reduce heat and simmer until squash is tender. (About another 10 minutes).

[bamapeppy]

My Butternut Squash Recipe is a bit different.

INGREDIENTS
1 butternut squash
1 medium white onion diced
1/2 yellow bell pepper diced
2 tbsp butter
Salt, Pepper & fresh nutmeg
6 cups Chicken stock

HOW TO MAKE
Melt butter in a pan and saute onions and bell pepper. Cut squash in half, remove seeds and stringy stuff inside. chop the squash into 1" cubes and add to the pot along with the chicken stock. Cook till the squash is tender then remove all the vegetables from the stock and put them in a food processor or blender. Puree the vegetables then return to the pot and stir while you add seasoning. You can skip that last step if you have an imersion blender and do it in the pot.

I like to serve this with shrimp toast.