We may receive a commission on purchases made from links.

Butternut Squash, Sauerkraut And Hot Sausage Soup Recipe

Butternut Squash, Sauerkraut And Hot Sausage Soup Recipe Photo: William Brinson
Leda Scheintaub•

If you thought a book about pickled and fermented stuff would be all kimchi and kombucha, you might be right. But if you pick up Cultured Foods For Your Kitchen by culinary specialist and cookbook author Leda Schientaub, you'll be presently surprised by meaty soups, hearty pastas and delicious fried stuff...all enhanced by the cultured ingredients in your pantry and fridge (or the ones you make yourself).

Sauerkraut soup is a dish with eastern European roots, a hearty cold weather soup making use of ingredients that have been preserved for winter use. I've added squash to keep with the wintry theme, along with warming coriander, cinnamon, nutmeg and cloves–and hot Italian sausage for extra thermal effects. You could use any other type of winter squash in place of the butternut, if you like; delicata and red or green kuri make excellent choices.

Reprinted with permission from Cultured Foods For Your Kitchen

Butternut Squash, Sauerkraut And Hot Sausage Soup Recipe
No Ratings
Fill 202 Print
Prep Time
30
minutes
Cook Time
1.17
hours
Servings
6
- 8
Butternut Squash, Sauerkraut And Hot Sausage Soup Recipe
Total time: 1 hour, 40 minutes
Ingredients
  • 3 tablepoons extra virgin olive oil
  • 12 ounces hot Italian sausage (3 sausages)
  • 2 leeks
  • 2 cloves garlic
  • 1 teaspoon sweet paprika
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon freshly grated nutmeg
  • pinch of ground cloves
  • 1 small butternut squash
  • splash of white wine (optional)
  • 6 cups chicken
  • fine sea salt
  • 2 cups sauerkraut
  • fresh lemon juice if needed
  • 1 tablespoon fresh flat leaf parsley
Directions
  1. In a large saucepan, heat the oil over medium heat.
  2. Add the sausage and brown it, about 5 minutes on each side.
  3. Using a slotted spoon, remove the sausage from the pan and put it on a plate. 
  4. Add the leeks to the fat in the pan (add a little oil if the pan looks dry) and cook for about 5 minutes, until softened.
  5. Add the garlic and cook for another 2 minutes or so, until softened.
  6. Add the paprika, coriander, cinnamon, nutmeg and cloves and cook for about 1 minute, stirring, until the spices are aromatic. 
  7. Add the squash and sauté for about 2 minutes, until well coated with the spices. 
  8. Add the wine, if using (if you're not using wine, add a splash of broth) and stir to release any browned bits from the bottom of the pan.
  9. Add the broth and a pinch of salt. 
  10. Increase the heat to medium- high, partially cover and bring to a boil. 
  11. Reduce the heat to low and simmer for about 30 minutes, until the squash has softened.
  12. Coarsely mash some of the squash with a potato masher, turn off the heat, uncover the pan and leave it for 5 minutes, then stir in the sauerkraut.
  13. Taste and add a little sauerkraut brine or salt if needed; if you'd like a little extra brightness without salting the soup, add a splash of lemon juice. Stir in the parsley and serve.
  14. Bourbon Apple Butternut Squash Soup With Roasted Kale Recipe
  15. Butternut Squash And Sage Soup Recipe
  16. Rustic Tuscan Bean And Sausage Soup Recipe
 
Recommended