It’s been a little gloomy the last few days in New York, and as the temperatures dropped (and the rain descended), nothing sounded better than a big bowl of soup. I’ve been loving all the pumpkins that are gracing doorways and bodegas around these parts, so I was inspired to make a pumpkin soup — but made a little decadent with sausage and cream. Of course, you know what they say about the best laid plans. When I got to the store, they didn’t have any pumpkin puree, so I used butternut squash instead. However, if you can find non-sweetened pumpkin puree, which was what I was after, it would be awesome in this soup as well!
So yeah, this soup. A little bit of a splurge (again, sausage. cream.), but plenty of healthy things going on too: lots of leafy green kale, white beans, and of course, that vibrant, nutritious squash. This soup LOOKS like fall in a bowl — bright orange, flecked with bits of darker orange carrots and the deep green kale. And, an extra bonus: it’s a quick, easy weeknight meal! Here’s how you make it: Read the full post +