Butternut Squash Soup

Butternut squash soup is like a golden pop of sunshine and comfort on a cold day. There’s a story behind it but I’m well aware of the fact that most people who visit blogs these days aren’t interested in the back story, and this has me feeling frustrated lately. As a hobby blogger and a home cook, the story behind a recipe is sometimes more important than SEO (Search Engine Optimization) or laying things out perfectly to make sure that the dots line up. To me, this soup is about my parents divorce and overcoming obstacles. It’s about creating something delicious with very few ingredients so that everyone can eat well, feel loved and can be forgiven.

My parents got divorced one Winter in my second year as a social work student at the University of Stellenbosch. It came at a time when my mother wasn’t always able to take care of everything by herself. As the eldest it became my responsibility to go grocery shopping and put dinner on the table, and having very little taught me to be resourceful by making meals that could “stretch.” This butternut squash soup quickly became a favorite supper, accompanied by toasted sourdough bread topped with grated gouda cheese. I made the exact same combination last week for the first time in years, and realized just how much has been overcome since I made it for my family in South Africa. I managed to graduate university by some miracle, despite not having any means to do so. Since leaving home there’s never been a day where I didn’t have anything to eat. Over time and with maturity we all managed to move past our feelings about my father. Those are big things. Really amazing things, all related to a pot of butternut squash soup.

Most of us can make soup without a recipe because it involves a few easy steps. Roast your vegetables, sauté aromatics, add stock and purée then season to taste and finish with toppings. Though it’s very simple, I hope you’ll try it with a thick slice of toasted sourdough and butter or grated smoked gouda (or both) and feel the love.

Some tips:

When choosing your butternut squash, always opt for those with a longer neck because they have more flesh.

You can roast your squash up to two days ahead of time and complete the recipe when you’re ready to enjoy it.

You can make this soup vegan by using olive oil to roast and a dairy-free milk alternative towards the end.

Add crispy pancetta crumbles or roasted squash seeds as a topping, but personally I prefer it plain.

The heavy cream is optional but makes it so deliciously creamy. When things were tight, I often added milk instead.

Butternut Squash Soup
Prep Time: 15 minutes | Cook Time: 1hr 20 minutes | Serves: 6

Ingredients:
2 medium butternut squash, peeled and cubed ( about 3 pounds)
4 tablespoons melted butter or olive oil
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil
1 medium yellow onion, finely diced
4 large cloves garlic, finely minced
1 small bay leaf
2-4 sprigs fresh thyme
1 quart chicken stock
1/2 cup heavy whipping cream, half n half, milk or dairy-free milk alternative

Special Equipment: Immersion blender OR blender, sheet pan

Method:
Preheat oven to 400F (200C). Place cubed butternut squash on a sheet pan or large roasting tray and drizzle with butter, then sprinkle with dried thyme, salt and pepper. Roast on the middle rack for 35-40 minutes or until very tender.

While the squash is roasting, heat olive oil in a large heavy-bottomed pot over medium heat. Add onion and garlic, sauté for 5 minutes until onion is translucent but not overly browned. Add bay leaf and thyme, followed by roasted squash and stock. Cook for 10 minutes with the lid on, then discard bay leaf and thyme sprigs and purée for 2-3 minutes using an immersion blender, or transfer to a standing blender in batches and blend for 1 minute each time until smooth. Return soup back to the pot and simmer for 10 minutes and remove from heat. Stir through heavy cream, season to taste (I love to add more herbs at this point) and serve.

Spiced Up Chicken Soup

One thing that my mom always did, was cook things like soup ahead of time and freeze portions to take out later when she didn’t feel like cooking. Here, I make six quarts of flavorful blonde chicken stock and freeze six containers to take out and customize depending on what we feel like eating. I always find that during the Winter/Holiday months, after a rich meal we crave something spicy and simple. This chicken soup with serrano peppers is light yet flavorful at the same time, and the addition of dill adds a nice freshness. It’s made with the first two quarts of stock, plus the pulled chicken used. I use my Instant Pot to extract flavor quicker when I’m in a hurry, but will include stovetop directions as well. Squeeze some lemon in right before serving, or a dollop of sour cream/plain yogurt if you prefer to make it a little creamier. Please note, I’m a home cook and this is how my family prefers the soup. We are also a family of two, so if you have a big family you might find it better to freeze 3 containers of chicken stock in 32 ounce portions instead. This blog post should be used as a guide, please customize any ingredients that you feel would make a good substitute. This stock can be refrigerated for up to 3 days and frozen for a few months.

Blonde Chicken Stock Recipe:
Prep Time: 10 minutes | Cooking Time: 1 hour (Instant Pot)/2 hours (Stovetop) | Makes: 6 Quarts

3 lbs meaty chicken bones (wings, backs, necks and 2 bone-in thighs)
1 tablespoon salt
2 medium yellow onions, quartered
4-6 whole cloves fresh garlic
1 chopped celery stalk
1 bay leaf
2 sprigs fresh thyme
2 stems fresh parsley
1/2 teaspoon whole black peppercorns
6 quarts filtered water
Optional little luxury for both color and mild flavor: a pinch of saffron (I love SpiceTribe!) or 1/8 teaspoon turmeric powder (not enough turmeric to affect the flavor significantly, don’t worry!)

Special Equipment: 8 Quart Instant Pot or Stock Pot, Wooden Spoon

Instant Pot Guidelines:
Set your Instant Pot to sauté, add a teaspoon of olive oil, chicken bones/pieces and salt. Cook while stirring occasionally for 5-10 minutes until chicken starts to become golden. Add onions, garlic, celery, bay leaf, herbs, pepper and water. Scrape any sticky bits off the bottom of the Instant Pot with a wooden spoon then place the lid on and set to HIGH pressure for 1 hour. Allow pressure to release naturally for 15 minutes after cooking before opening the lid, then strain the stock, pulling any meat from the thighs and setting aside to make the chicken soup. You could strain the stock through a fine mesh sieve but I don’t mind any larger pieces of vegetable or garlic (smash that into a paste using your wooden spoon to add more flavor!) The stock will congeal and fat will rise to the top of the jars as it cools, you can either scoop it out or leave it for extra flavor.

Stovetop Directions:
Add a teaspoon of olive oil to your stock pot, add chicken and salt then sauté over medium heat for 5 minutes. Add onion and garlic, cook for 5 minutes until onions are translucent. Scrape the bottom of the pot with a wooden spoon, add remaining ingredients and bring to a rolling boil for 5 minutes. Reduce heat to medium-low (a very gentle simmer), cook without the lid for 2 hours while skimming any impurities away a few times. Strain the broth, pulling any chicken from the thighs and discard the bones.

Set 2 quarts of stock aside, freeze or store the remaining in airtight containers.

Spiced Up Chicken Soup

1 tablespoon olive oil or butter
1 small yellow onion, finely diced
4 cloves finely minced garlic (better yet, make a paste using the flat of your knife)
1 serrano chili pepper, thinly sliced (plus more for serving)
1/2 cup peeled, thinly sliced carrot
1/4 cup thinly sliced celery (I sometimes skip this)
2 quarts (32 ounces) chicken stock
2 cups cooked chicken (use the thigh meat from the broth)
Optional flavor booster: 1 teaspoon of this roasted garlic stock base adds so much more flavor, just don’t add extra salt if using.
salt and pepper to taste
a dollop of sour cream or plain yogurt, fresh dill and more thinly sliced serrano pepper to serve.

Heat a heavy bottomed pot over medium, add olive oil or butter, onion, garlic, serrano pepper, carrot and celery. Sauté for 10 minutes until vegetables are tender. Add chicken stock and simmer for 5 minutes, add shredded chicken, the optional roasted garlic base if using and season the soup to taste with salt and pepper. Divide into bowls, add a dollop of sour cream and lots of fresh dill plus extra serrano peppers for more spice if that’s your preference.

Here are some soups I make with the chicken stock:

I simmer 1 quart of the stock and add in some store-bought frozen chicken dumplings, then add a chopped green onion and some grated fresh ginger. Finish with a dash of soy sauce and serve.

I sauté a chopped onion, 4 cloves garlic and throw in 2 cups chopped potatoes and 1 quart of the stock. Simmer until the potatoes are tender, add 2 tablespoons chopped chives and 1/4 cup heavy cream. Ta-da potato soup.

I sip on the stock as is when I need a warm pick-me-up!

I simmer the stock and throw in any leftover cooked vegetables plus a teaspoon of Thai yellow curry paste, then finish with 1/4 cup coconut milk for a quick meal.

Creamy Black Eyed Peas

These creamy black eyed peas are so simple to make because of the trusty Instant Pot, but can easily be adapted to be cooked on the stovetop. It gets a lot of flavor from smoked turkey pieces, using chicken stock instead of water and some essential aromatics needed to make a truly good Southern dish. Though it was not traditional to eat black eyed peas on the first of January in South Africa, this is an American tradition I’ve come to love. It is said that they symbolize prosperity, and that’s not such a bad thing to hope for on the first day of the year! If you have an hour to set aside, this satisfying meal made with ingredients easily found at your local grocer could be dinner this evening :) The onion, celery and garlic cooks down to form a luscious sauce that is so good served over rice, with cornbread or with some biscuits!

Creamy Black Eyed Peas
Prep Time: 10 minutes | Cook Time: 50 minutes | Serves: 6

Ingredients:
1 tablespoon olive oil (OR bacon fat for flavor, if pork isn’t an issue)
1 medium yellow onion, finely diced
2 ribs celery, finely diced
1/2 cup diced green bell pepper
1/4 cup diced red bell pepper
4 large cloves garlic, finely minced
1 tablespoon Cajun seasoning (contains cayenne, salt, garlic powder, onion powder, herbs)
1 1/2 lbs smoked turkey pieces (Can be found either frozen or refrigerated near the smoked sausage section. If you’re unable to find it, use good quality sliced smoked sausage - turkey or beef. Smoked ham or Tasso are options as well.)
2 cups dried black eyed peas (no need to soak, just sort them)
1 fresh bay leaf
1 1/2 quarts good quality low-sodium chicken stock
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped fresh parsley, plus more, to serve
Kosher salt and medium-grind pepper, to taste
good quality olive oil, to taste

Guidelines: (Stovetop directions follow below)

Turn Instant Pot on SAUTÉ mode. Add olive oil or bacon fat, onion, celery, bell peppers and garlic. Sauté until onions are translucent, stirring to prevent any sticking - about 4-5 minutes.

Add Cajun seasoning, smoked turkey pieces, black eyed peas, bay leaf, chicken stock, tobasco sauce and worcestershire sauce. Stir, then place lid on Instant Pot and lock.

Turn on MANUAL mode and set Instant Pot to 40 minutes at high pressure. Once the cycle is complete, allow pressure to release naturally for about 15 minutes before VENTING to allow remaining pressure out. Stir, pull meat from bones and mash half the black eyed peas for a creamy consistency. Remove bay leaf. Depending on how you like it, either allow to simmer uncovered until reduced slightly or add more stock to make it soupy. Season to taste with kosher salt and pepper, add parsley and drizzle with olive oil.

Allow it to cool a little before enjoying, even better the next day.

If you’re making these in a pot on the stove:
Soak your beans for a few hours OR use the quick soak method: Bring water to a rolling boil, add black eyed peas and stir. Cook for 30 minutes then strain and use as directed in the recipe. Sauté your aromatics in a large heavy bottomed pot, add remaining ingredients and bring to a boil. Cook for 30 minutes at a rolling boil, stirring once or twice, then lower heat to medium and place a lid on your pot. Allow the black eyed peas to cook for an hour, stirring occasionally to make sure that they aren’t sticking. When I make this on a stovetop the water often evaporates, so keep some extra stock ready to top up your pot. To test for doneness, remove a few beans from the pot and mash it with your fork or taste it after cooling slightly. Once the beans are tender, pull the meat and remove any bones and mash half of the black eyed peas for a creamy consistency. Season and drizzle as directed above.

Hot Smoked Salmon Potato Soup

When fresh fish is harder to find, we opt for hot smoked salmon from the grocery store. It’s already cooked and keeps well in the refrigerator, is convenient and so delicious in this soup (or stew, whatever you’d like to call it) This recipe is inspired by the Finnish salmon soup called Lohikeitto, but uses hot smoked salmon instead of fresh. It doesn’t take too much time, is satisfying and flavorful because the smoke really comes through even though you flake the fish into the soup towards the end. Letting it sit for a few minutes to steep that flavor is important, so I highly recommend not skipping this step.

I think that a good stock is always the starting point to a delicious soup, so make your own or use the best stock that you can find. Recently I’ve seen quite a few fish stock options online but vegetable stock or chicken stock is perfect! As always, this is a recipe that I make for my family and is a starting point for your gorgeous creation. Please customize it to your liking (add a carrot, use cauliflower instead of potatoes, add spinach toward the end to increase the nutritional value etc.) and substitute the ingredients that you love! Let me know how it went :)

Ingredients:

4 tablespoons salted butter
1 cup finely diced leek (white and light green parts only, about one stalk)
4 cloves finely minced garlic
1 1/2 lbs cubed potatoes (a floury potato will work best)
4 cups (32 ounces/1 carton) fish stock, chicken stock or vegetable stock
1 lb plain hot smoked salmon (this is the one I use, it’s smoked but not woody)
1 cup heavy cream or half n half (I vote for heavy cream!)
1/4 cup fresh dill, roughly chopped
salt and cracked black pepper to taste
optional for color: a pinch of saffron

Method:

Melt butter in a large heavy bottomed pot. Sauté leeks and garlic over low heat until the leeks are tender and garlic is fragrant, about 10 minutes. You really want to break it down to increase the flavor of the soup.

Add the cubed potatoes, stock and optional saffron if your’e using it. Increase the heat to medium, place a lid on and cook until potatoes are fork tender - about 20 minutes. If you need to, top up your liquid to cover the potatoes with either water or more stock.

Remove the lid and reduce heat to low. Flake the hot smoked salmon into the soup (discard the skin), add the heavy cream and simmer for 5 minutes before turning off the heat. If some of your potatoes have not broken down, use a fork to smash them in order to thicken the soup slightly. Add dill, season to taste and let it sit for 10 minutes with the lid on before ladling into bowls.

Potato Turkey Sausage and Kale Soup

This soup comes together so quickly and is very easy to customize to your liking. People who follow a low carb diet have used squash and cauliflower instead of potatoes, some have added mushrooms and carrots. The turkey breakfast sausage gives it a good flavor - It’s a recipe I came up with randomly because I had some breakfast sausage to use up. It’s like the Olive Garden Zuppa Toscana, but slightly different. I hope you enjoy it!

Ingredients:

1 medium yellow onion, finely minced
4 cloves minced garlic
1/4 cup finely diced celery
1/4 cup finely diced bell pepper (I used orange. Yellow or red would work as well)
1 lb turkey (or pork in either mild or spicy variety) breakfast sausage
1 teaspoon garlic powder
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
1/2 tsp smoked paprika
3 cups (750ml) chicken stock
2 1/2 cups diced yellow potatoes like russet (I used baby Dutch yellow potatoes that keep their shape, but russet will thicken the soup a bit more and give it some texture)
2-3 cups chopped curly kale
1/2 cup heavy cream
Optional to thicken: 1tbsp cornstarch + 1/4 cup water combined

Guidelines:

Add onion, garlic, celery, bell pepper and sausage to a pot over medium heat and cook until the sausage is browned. The fat will render and cook the vegetables thus eliminating the need for extra oil. (5-8 minutes)

Add spices and cook 2-3 minutes until fragrant then use a wooden spoon to scrape any browned bits off the bottom of the pot. Add stock and potatoes, reduce heat to medium-low and place a lid on your pot. Cook for 15-20 minutes until the potatoes are tender - You can smash a few to thicken the soup as well or add the cornstarch slurry and cook for 5 minutes more. Turn the heat off, finish with heavy cream and stir in the kale. The residual heat will wilt the kale, just make sure you don’t add any tough kale stems.

Season to taste with salt and pepper and serve!

Sausage Potato and Kale Soup

This recipe is one I depend on during the Winter months. It’s based on a Portuguese kale soup recipe, Caldo Verde, which doesn’t include the smoked paprika and uses more kale. Along with kale, the main ingredients are potatoes and a good smoked sausage. We use smoked beef sausage but smoked pork sausage or even smoked turkey sausage works very well for those who don’t eat pork. I would say that floury potatoes like Russet, Desiree, King Edward, or Maris Piper work best here since they break down and thicken the soup, contributing to a creamy texture.

The smoked paprika you use is very important and determines the bulk of flavor here - make sure that it is indeed smoked as many grocery stores also carry regular paprika. I start the recipe off by saying one heaped teaspoon, but honestly, sometimes I taste and adjust by adding more depending on the flavor of the sausage. That’s the beauty of cooking! You can totally adjust the levels according to your preferences and make it your own wonderful creation. Here are some ideas sent in by readers who have cooked the recipe:

* Chop up 1 small red bell pepper and sauté with the onions in the beginning for a deeper flavor
* Use coconut cream instead of heavy cream to make the soup dairy-free
* Add a pinch of red pepper flakes for a little heat
* You can ALWAYS increase the amount of garlic - let your heart guide you
* A reader used a vegetarian sausage and increased the smoked paprika - Everything worked out!
* Add a Parmesan rind while the soup simmers to deepen the flavor - Thanks Judy for that tip!
* Add a can of drained and rinsed white beans for more nutrition
* Swap out the kale for cabbage, collards, mustard greens, or any hearty green vegetable.
* Instead of chicken broth, do a liquid chicken stock like Better than Bouillon combined with hot water

I’ll include a link in the ingredient list for the specific smoked paprika and bone broth that I like to use, available for a great price on Amazon.

The recipe makes 4 generous servings but I recommend doubling for a hungrier crowd because it’ll be gone before you know it, and leftovers are so good the next day! If you decide to make it I’d love to see! Tag me on social @thedaleyplate #thedaleyplate for a feature in my Instagram stories. Enjoy!

SAUSAGE, POTATO, AND KALE SOUP
Prep Time: 5 minutes | Cook Time: 25 to 30 minutes | Serves: 4

Ingredients:
1lb smoked beef sausage, kielbasa, or andouille sausage, sliced into coins
1 medium yellow onion, finely chopped
4-6 cloves minced fresh garlic
1 to 2 heaped teaspoons sweet smoked paprika
4 medium potatoes, cubed (or 4-6 cups cauliflower florets for those watching carbs)
32 ounces no sodium chicken bone broth (I buy these in bulk to always have on hand)
2 tablespoons heavy whipping cream or half & half
4 cups roughly chopped tuscan or curly kale
lots of fresh ground black pepper to taste

Method:

Bring a large heavy bottomed saucepan to medium heat. Add the sliced sausage directly without any oil, it’ll render its own oil. Sauté for 2-3 minutes until golden then add onion and garlic, stirring and cooking for 5 minutes until onions are translucent and garlic fragrant.

Add 1 heaped teaspoon smoked paprika, potatoes and bone broth. Place the lid on and cook for 15-20 minutes until the potatoes are cooked through and soft enough to mash a few with the back of a fork. This will thicken the soup up a bit, so have some more stock ready if you feel it’s not soupy enough. Taste and adjust the amount of smoked paprika, adding up to 1 heaped teaspoon more.

Add the kale and heavy cream, lower heat and simmer for 2-3 minutes until kale is wilted. Divide amongst your family and serve with some fresh black pepper tableside.

Instant Pot Method:

Set your Instant Pot to sauté. Cook sliced sausage for 2-3 minutes until golden. Add onion and garlic, stir and sauté for another 5 minutes until onions are translucent and garlic fragrant. If the bottom of your pot becomes too dry, add a few tablespoons of water to loosen things up.

Add smoked paprika, potatoes and bone broth to the inner pot. Place the lid on and set your Instant Pot to 6 minutes high pressure. Once cooking is complete, release pressure and stir in kale. Simmer for 2-3 minutes while stirring to wilt the kale and break up some of the potatoes - This will thicken the soup slightly. Ladle into bowls and serve with freshly cracked black pepper.

Chicken Soup, But Different

In need of a hearty chicken soup to cure what ails you? This isn’t your traditional chicken soup but it has all those ingredients that make us feel good when we are ill and in need of comfort. It is inspired by matzo ball soup that I tasted in Cincinnati during the Saveur Blog Awards. I didn’t come back with an award but I did return with a wealth of food knowledge and inspiration that I plan to expand on within the next few weeks. What an amazing experience to have met so many incredible bloggers and foodies from all around the world, thank you to everyone who nominated me. Back to this chicken soup:

What makes it different? Meatballs! Honesly I’m noticing (within myself) a slight obsession with turning everything into meatballs these days. They are easy to prepare, comforting and I think people just relate to them. They aren’t pretentious and can be customized to your liking, so I hope you give these a try. If you do, please tag me @thedaleyplate #thedaleyplate on social media so that I can share your experience with my audience.

A few tips:

I prepare my own chicken broth recipe in the Instant Pot but you can absolutely use a good store-bought one. There have been a few interesting articles online where certain websites have compared brands and selected their favorites. I would try to find the best possible one.

I used a poultry seasoning blend picked up from Colonel De in Cincy, you can easily order online from them and they offer free shipping for orders over $30. That is completely optional because your favorite poultry seasoning would work just as well. You could also combine equal parts of dried parsley, rosemary, celery seed, sage, savory, marjoram, black pepper, and onion granules to achieve the same result. If you would like to use fresh herbs that’s even better, but use half the amount.

Recipe

Chicken stock:
1tbsp olive oil
1 large yellow onion, finely diced
1/2 cup chopped celery
2lbs chicken backs, wings, or legs cut up into 2 -inch pieces (use a cleaver, or ask your butcher to do it for you)
1 1/2 teaspoons salt
1 large bay leaf
1/2 teaspoon whole black peppercorns
fresh thyme sprigs
3-4 saffron threads
2 quarts boiling water

Meatballs:
1 lb ground chicken (lean)
1/2 cup superfine almond flour
2 large cloves garlic, very finely minced
1 tablespoon chopped chives
1 tablespoon poultry seasoning (Easy recipe above but if using store-bought, leave out the salt)
1 1/2 teaspoons salt
1/2 teaspoon black pepper

To finish: 1 large carrot, peeled and sliced into discs, fresh thyme, chives, olive oil.

Special Equipment: Instant Pot, Sieve

Method:

With your Instant Pot on the sauté setting, add olive oil and cook onions and celery for 5 minutes or until onions are translucent. Add chicken pieces, salt, peppercorns, bay leaf, thyme sprigs and saffron threads. Cook for 10 minutes until chicken is browned, stirring and occasionally scraping the bottom of the Instant Pot to ensure that nothing is sticking. Pour boiling water over and place lid on. Cook on high pressure for one hour. Allow Instant Pot to release pressure naturally and strain stock into jars using a sieve. It can be stored for up to one week refrigerated and 2 months frozen, which is a great idea for Thanksgiving. The golden color is so appealing!

Gently combine meatball ingredients and use your hands to roll 1.5 -ounce ping-pong sized balls. Heat 1/2 tablespoons olive oil in a deep skillet over medium heat and cook meatballs for 10-12 minutes, turning until browned all over. The meatballs will create some sticky bits at the bottom of the pan, treasure this for it will give your soup more flavor!

Once the meatballs are cooked remove them from the skillet and set aside. Pour 4 cups of broth into the same skillet, add carrots, simmer until tender and pour into individual bowls. This is the point where you can add leafy greens like spinach or kale for more nutrition. Divide meatballs between bowls, top with cracked black pepper, freshly chopped chives, a drizzle of olive oil and fresh thyme.

Sausage, Squash and Kale Soup with Triple Cheddar Cheese Crisps

Love a hearty soup with something savory and crunchy on top? Then this recipe is for you! We love the combination of smoked sausage and sweeter pumpkin or squash, and the triple cheddar cheese crisps on top just take the dish to another level. In my opinion, they are the most important part of this meal! I love using Tillamook Farmstyle Thick Cut Triple Cheddar Blend Shredded Cheese because of the quality and the combination of Medium White, Sharp and Medium Cheddar Cheese is incredibly flavorful. Try this store locator to find it near you!

As with any soup recipe, the ingredients are customizable and up to you! Currently, kale is in season but spinach or other hearty greens like shredded collards make a wonderful alternative. When making soup I follow the following guide, a kind of choose-your-own-adventure formula:

Start by sautéing aromatics
Heat olive oil, add onion or other allium (leeks, shallots, scallions) plus a combination of garlic, celery and sometimes carrot.

Deepen the base 
Add flavor in the form of spices, herbs or pastes. Today I opted for harissa that will caramelize slightly and add a wonderful depth of flavor. Other options include tomato paste, curry paste, pestos or any herb pastes.

Give some body to it
Here’s where I add my protein or hearty vegetables. In this case, sausage and cubed kabocha squash which is starchy and will thicken the soup naturally.

Pick a liquid
Homemade chicken broth or smoked turkey broth is always my choice for flavor and using the Instant Pot to make it is very easy: 

Simply save any bones while preparing meals and store them in the freezer until ready to use. For smoked turkey broth I purchase smoked turkey pieces from the local grocer (Benefit of living in the South). Place bones or smoked turkey pieces in your Instant Pot, cover with water, add some salt, a bay leaf and a few cloves of garlic then cook on high pressure for 2-3 hours. Strain and store in jars refrigerated for 1-2 days or freeze them for up to 3 months until ready to use

Add something fresh
Fresh herbs, quick cooking vegetables are next because the soup is almost done! Kale, zucchini, spinach or peas are great options.

Add texture
Here comes the fun part. Usually I would grab a slice of crusty bread but in my continued effort to follow a ketogenic way of eating (Bonus because you can eat cheese!) I now prefer these easy triple cheddar herb crisps on top. Just that bit of crunch on top is enough to satisfy my cravings while keeping carbs in mind. It only takes 2 minutes in the microwave and the smell alone is heavenly!

Some Tips:

• The cheese crisps can absolutely be made ahead of time and stored in an airtight container in the refrigerator. Blot them very well with paper towels and they will remain crispy for longer. Making a small portion on demand is much easier though and takes no time at all!

• I find that fresh herbs are best for flavor, but if they are not available then dried herbs work as well. 

• Sprinkle your soup with the triple cheddar cheese crisps right before serving, or place them on the side so that they do not become soggy.
  

Sausage, Squash and Kale Soup with Triple Cheddar Cheese Crisps
Prep Time: 10 minutes | Cook Time: 35 minutes | Serves: 6-8

Ingredients:

1 tablespoon olive oil
1/2 cup chopped yellow onion
1/2 cup chopped celery
4 cloves garlic, finely minced
1 tablespoon harissa paste
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
1lb smoked sausage, cut into discs
1lb cubed kabocha squash or pumpkin
3-4 cups broth of your choice
1 teaspoon chopped fresh thyme leaves
2-3 cups chopped curly leaf kale, stems removed
salt and freshly ground black pepper to taste
Optional: 1/4 cup heavy cream, freshly chopped herbs

Triple Cheddar Herb Crisps:
8-ounce package Tillamook Farmstyle Thick Cut Triple Cheddar Blend Shredded Cheese
1-2 tablespoons chopped mixed herbs (thyme, rosemary, sage, chives)

Guidelines:

1. Add olive oil to a large pot over medium heat. Sauté onion and celery for 2-3 minutes until translucent. Add garlic, harissa paste, garlic powder and smoked paprika powder and sausage. Stir and allow to caramelize slightly. 

2. Add kabocha squash, broth and thyme. Simmer partially covered for 30 minutes or until squash is soft. Add kale within the last 5 minutes. I like to use a fork to break up some of the squash pieces and naturally thicken the soup. If it becomes too thick, simply add another cup of broth or water. Add heavy cream and serve with triple cheddar herb crisps (Recipe follows)

3. Portion 1-2 tablespoons of cheese on a microwave safe plate lined with a silicone baking mat. One 8 -ounce package makes 16 crisps. Sprinkle with herbs and microwave on high for 90 seconds and up to 2 minutes. Allow to cool slightly before blotting with a paper towel and gently peeling off your chosen surface using a spatula. Serve immediately. 

This sponsored post was written by The Daley Plate on behalf of Tillamook but all opinions are my own. Thank you for supporting the brands that I love!

Smoked Sausage & Lentil Soup

Hi! This is one of those meals that I just love but never cook using a recipe. After a few Instagram friends asking about the recipe, I am placing it here on my blog for you to try. 

A few notes: It's a recipe that can either be called a soup or stew, depending on how much stock you choose to add. Please adjust seasonings as you see fit - I cook it intuitively so the measurements are always different. The one thing that ties it all together though, is beautifully fragrant Berbere Spice. 

What is Berbere? Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It is a key ingredient in the cuisines of Ethiopia and Eritrea. Thanks Wikipedia. 

Here is a great recipe to make your own, but I also purchase mine online. As for the sausage portion, I use smoked beef sausage from a local butcher but feel free to use your favorite. The most important thing is that it has enough smoke to flavor this dish. Andouille is great, so is Chorizo or Keilbasa. Pick one and roll with it - It's all delicious.

Ingredients:

1 tbsp extra virgin olive oil

1 medium onion, finely diced

6 cloves garlic, finely minced

1 tbsp fresh ginger, finely minced

1/2 cup diced celery

1/2 cup fresh diced red pepper

1 lb (450grams) smoked sausage, sliced into 1" discs

1 1/2 tbsp Ethiopian Berbere spice 

1 tbsp Smoked Paprika (Highly recommend Penzey's)

1/2 tbsp ground cumin

2 cups dry lentils

2 quarts intense stock (I use beef. Substitute with 2 stock cubes and 2 quarts water combined)

1 tbsp tomato paste

1 tbsp sugar

4 cups diced carrot

1 tbsp kosher salt 

1 tbsp freshly cracked black pepper

2 tbsp fresh parsley

Optional for serving: Plain yogurt, Zest & Juice of 1 lemon, fresh parsley

Not optional: Crusty bread with good butter! :)

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Method:

Add olive oil, onions, garlic, ginger, celery and red pepper to a large heavy-bottomed saucepan over medium heat and stir until onions are translucent (3-5 minutes). Increase heat then add sausage, berbere, smoked paprika and cumin. Cook until the fat starts to render and everything is fragrant (5 minutes).

Add all remaining ingredients, stir to combine and lower heat to medium. Simmer for 45 minutes to 1 hour, stirring now and then, until the lentils are cooked through and the soup has thickened. I like to leave it a little longer and break up some of the lentils with a potato masher for creaminess. Add the lemon juice, more fresh parsley, adjust the seasoning and add a dollop of plain yogurt right before serving. 

Serves 4 hungry people.