IT'S A TOSS-UP FOR ME BUT I MIGHT HAVE TO PUT FALL AS MY FAVORITE SEASON OVER SUMMER AS FAR AS COOKING GOES, NOT TO MENTION HALLOWEEN HAPPENS TO BE MY FAVORITE HOLIDAY! WE GO ALL OUT AT THE FUSCO HOUSE, COMPLETE WITH OUR ANNUAL HALLOWEEN PARTY AND A FULL WALK-THROUGH HAUNTED HOUSE FOR HALLOWEEN NIGHT...BUT BACK TO THE FOOD....
THE FALL ALWAYS MEANS COMFORT FOOD, WHETHER IT IS A BIG POT OF SIMMERING STEW OR THE INFAMOUS BOWLS OF FIREHOUSE CHILI. BUT LET'S NOT FORGET ABOUT A NICE HOT BOWL OF SOUP TO LADLE UP TO. AND THIS SPICY PEANUT-SWEET POTATO SOUP FROM COURTENAY K. OF THE THORNHILL VOLUNTEER FIRE DEPT. IS THE PERFECT REMEDY FOR THESE CHILLY FALL NIGHTS!
SPICY PEANUT-SWEET POTATO SOUP WITH SMOKED TURKEY SAUSAGE
INGREDIENTS:
1 ACORN SQUASH, stem removed, chopped in to large pieces
5-6 SWEET POTATOES, peeled, chopped in to large pieces
2 BELL PEPPERS, stemmed and seeded
1 ONION, peeled
2 GARLIC CLOVES, peeled
16 oz. CHICKEN STOCK
2 CUPS OF WATER
OPTIONAL SPICES: IMPROVISE AND TASTE AS YOU GO
- FRESH GINGER PUREE (2 TSP.)
-PEPPER
-SRIRACHA
-SMOKED SEA SALT
-ANCHO, CHIPOTLE POWDERS
-CUMIN
-CORIANDER
-CINNAMON
-NUTMEG
LARGE CAN DICED TOMATOES
1/3 CUP PEANUT BUTTER
PINT OF CHOPPED PINEAPPLE
BUNCH OF CILANTRO
JUICE OF 1 LIME
SMOKED TURKEY SAUSAGE (OPTIONAL)
PROCEDURE:
Preheat oven to 350* F
On a large sheet pan toss the squash, sweet potato, pepper, onion and garlic with a little olive oil. Roast until the squash and sweet potato are tender. Remove and add to large pot with chicken stock and water.
Add the spices and bring to a low boil over medium heat.
Add the chopped tomatoes and cook for 5 minutes.
Add the peanut butter, stir until combined. Using an immersion blender, puree the soup until smooth (you can use a blender but be careful with hot liquid, let it cool down a little before pureeing).
Garnish the soup with pineapple, cilantro, lime juice, hot sauce and cooked turkey sausage.
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