Butternut Squash, Andouille, and Lentil Soup

Yesterday, Victor made the best soup ever. Really. Pretty much in the history of soups, this one is right on top. No hyperbole. The.Best.Soup.Ever.

It started off simply enough… A butternut squash and some broth out of the freezer… But it grew into a pot of magnificence that will have people weeping for joy for generations to come.

It was really good.

We’ve taken to having a bowl of homemade soup for lunch a few times a week. It’s helped with the weight control – filling, lots of nourishment, and not a lot of calories.

This one was built around things we had in the house, but everything is readily available – and probably already staples in the home.

Butternut Squash, Lentil, and Andouille Soup

  • 3 qts chicken broth
  • 1 butternut squash, peeled and cut into chunks
  • 1 onion, diced
  • 3 cloves garlic, crushed
  • 1 lb andouille sausage, sliced into rounds
  • 3/4 cup white wine
  • 1 can pinto beans
  • 1 1/4 cups lentils – we used brown pardina lentils, but use what you have
  • cayenne
  • salt & pepper

In a bit of oil, cook sausage, onion, and garlic in soup pot until nicely browned. Remove sausage and set aside.

Add wine and deglaze the pot. Cook down to just a few tablespoons.

Add broth, squash, beans, and a pinch of salt and pepper. Cook until squash is fall-apart tender.

Use an immersion blender to completely blend the soup. You can also use a conventional blender. Just be careful.

Add the sausage back in and add the lentils. Simmer until the lentils are tender.

Check for seasoning and add a pinch of cayenne to up the heat a bit, if desired. Or, use your favorite hot sauce.

Ladle into bowls and pay homage to the soup gods.

It really is one of those dishes that just has everything going for it – slightly spicy, perfect consistency, different textures, and oh, so satisfying.

We have enough for lunches on Tuesday and Wednesday. A tanker car wouldn’t be enough.

It was really good.