This Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts is one for the books. It’s full of all the fall flavors, easy enough to make on any night of the week (yes, even Halloween), healthy and did I mention tasty?
It’s basically a seasonally appropriate version of my go-to Warming Minestrone Soup using all of the ingredients I crave this time of year (here’s looking at you butternut squash, kale, Brussels sprouts and sausage!) And why do I call it “stoup”? (I hear you asking…) Well, because it’s just a touch on the heartier side…almost a stew but not quite past the point of soup…and I feel like we’re all looking for something a little more hearty and belly-filling this time of year….am I right?
Soups and stews are one of my favorite dishes to make for the fall and winter for the same reasons salads are one of my favorite dishes to make for the spring and summer – it’s easy to pack in tons of nutrients from seasonal produce, and the recipes are also quite forgiving, so you can sub things in and out as you please based on your personal preferences or what’s caught your eye at the Farmers’ Market on any particular week.
Yes, I love the butternut squash and kale and sausage in this dish, but I promise not to hate you if you want to swap in something equally delicious like fresh pumpkin, Swiss chard, beans, etc. The one thing I’m going to beg you to at least give a shot is these crispy Brussels sprouts as a topping because they are TO DIE FOR. I seriously love them so much. But you have to make them fresh, right before you’re ready to serve your “stoup,” or else they’ll get soggy. Trust me on this, crispy Brussels sprouts are about to change your life.
I mean, just the fact that this Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts is a healthy and hearty meal should be reason enough to serve it up tomorrow night before your little ghosts and goblins head out for a night of trick-or-treating, but I will also say that it’s a great meal to just set up on the stove top and let people help themselves as they see fit. Shoot, you could even invite over all your adult friends to sit and enjoy this deliciousness while all the little ones do their Halloween thing.
Even if you don’t have any little ones doing any trick-or-treating this year, I’m going to just go ahead and guess that you yourself have been indulging just a leeeeetle bit on all the Halloween candy and other devilish treats that are making their appearance out there right now. And because I’m all about that balance, I’m prescribing this Butternut Squash and Sausage “Stoup” with Crispy Brussels Sprouts as the perfect dinner to counteract your impending sugar coma.
Here’s to a safe and happy Halloween and lots of delicious food in your immediate future!
This hearty yet healthy stew and soup hybrid is full of the tastiest fall produce like butternut squash, kale and a topping of crispy Brussels sprouts.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 of a white onion, diced
- 3 cloves garlic, minced
- 1 stalk of celery, diced
- 1 carrot, diced
- 1/2 of a medium butternut squash, peeled, seeded and diced
- 1 bay leaf
- 4 cups chicken stock
- Parmesan rind (optional)
- 3 cups packed kale, destemmed and chopped
- 1/2 cup white wine
- 12 ounces precooked Italian chicken sausage (sweet or spicy), sliced
- Salt and pepper to taste
- 1/2 cup olive oil
- 2 tablespoons bacon grease (or 2 additional tablespoons olive oil)
- 2 cups thinly sliced Brussels sprouts (about 8 sprouts)
Warm olive oil and butter in a large Dutch oven over medium heat. Once butter is melted, add onion and garlic and saute until translucent and fragrant, about 5 minutes.
Add celery, carrot and butternut squash and saute another 5 minutes.
Add bay leaf, chicken stock and Parmesan rind (if using) and bring to a low boil.
Stir in kale, white wine and sausage and let simmer until kale is wilted and sausage is heated through. Season with salt and pepper to taste and keep warm on low heat until ready to serve.
Once your soup is prepared, make your crispy Brussels sprouts. Heat olive oil and bacon grease (if using) in a large, deep saute pan over high heat. Once oil is sizzling, drop in sliced Brussels sprouts. If the sprouts are going to be crowded in your pan if you use a whole batch, you can split them up into two batches.
Fry Brussels sprouts until they look frazzled with dark brown edges. Strain out of oil and place on a plate lined with a paper towel to drain and crisp up.
When you’re ready to eat, ladle the soup into bowls and top with Brussels sprouts.