Winter Comfort

Let’s Make Soup!

As I pen this entry, it’s 4 pm and already dark outside… the temperatures were hovering in the 20s all day and now, snow is falling softly, luminating the ground.

I spent most of the day showing properties and did a photoshoot on a new listing in the cold, so a warm house and comfort food is on my mind.

This time of year, everyone on the Vesta Home Team makes soup almost weekly – a hot creature comfort. We thought we’d share two of our favorite recipes with you!

It’s easy to prepare and a healthy alternative compared to other hot ‘comfort’ foods. My soup of choice is a Tuscan White Bean, Sausage & Rice Soup.

My mother-in-law shared this recipe with me years ago and it is so easy to pull together with simple pantry ingredients & Italian sausage.

It can be made start-to-finish in under 40 minutes. Absolutely foolproof and delicious- enjoy!

What you’ll need:

• 8 oz Italian Sausage

• 3 (16 ounces) cans of low-sodium chicken broth

• 1 (28 ounces) can diced tomatoes

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon freshly cracked black pepper

• 1⁄4 teaspoon dried oregano

• 1 cup uncooked rice

• 1 (15.5 ounces) can Great Northern beans, undrained

Directions:

• Brown sausage in a 4-quart saucepan over medium-high heat till cooked. Drain & discard grease.

• Stir in broth, tomatoes, salt, pepper & oregano. Bring to a boil.

• Stir in rice & beans.

• Cover and reduce heat to simmer. Simmer for 15-20 minutes or until rice is cooked. Serve hot.

Wishing you warm food, thoughts, and homes.....spring will be here EVENTUALLY but for now, there is soup! - Judy

When I think of cold winter days and food for the soul, I immediately think of soup! Spending hours outside, showing properties at this time of year, chills me to my core, and simply being inside isn't enough to warm me up. This Butternut Squash Soup can be done on the cooktop, or I've even simmered it on low in the crockpot. Either way, it's tasty, filling, and perfect for this snowy time of year!

What You’ll Need:

• 1 butternut squash (about 3 lbs), unpeeled, seeds removed, cut into 4 large pieces

• 2 tablespoons butter

• 1 cup chopped yellow onion

• 1 clove garlic, minced

• 5 cups chicken stock

• 3/4 teaspoon salt

• 1/8 teaspoon ground white pepper

• Croutons for topping

Directions:

• Preheat oven to 400 degrees Fahrenheit

• Place squash pieces in a flat baking pan

• Pour about 1 cup of water around the squash

• Bake until soft, about 1 hour. Remove to a plate and cool. When cool enough to handle, scoop out squash pulp. You should have about 4 cups. Set aside.

• In a large soup pot over medium heat, melt butter

• Add onion and garlic and saute until soft, about 5 minutes

• Add squash pulp and 2 cups of the stock and mix well

• Using an immersion blender, blend ingredients until smooth

• Add remaining 3 cups stock, salt and pepper

• Simmer, uncovered, until flavors are blended, at least 20 minutes, stirring occasionally. Ladle into bowls and top with your favorite croutons. Then enjoy! - Allyson