I love alliteration. It is my favorite mnemonic device. Hence my totally true, but slightly obnoxious title. Second? Definitely onomatopoeia. I get to practice that one a lot since I spend my days with babies and toddlers. Crash, boom!
My friend bought chicken-apple-gouda sausages this summer at Costco and we grilled them up after church one week. Yummy! WELL… I found a soup recipe in Better Homes and Gardens that included them!! Without reading much more, I was sold.
I bought the sausages and planned to make this fabulously hearty chili on Halloween. Or… Reformation Day as the case may be:)
By the by – I made sure to have the insanely good white wine chicken soup on hand for the
not as brave folks:) The Harvest Chili soup is a stick to your ribs fall treat. It includes bites of yummy sausage, mildly sweet butternut squash and sauteed apples! It is very non-traditional but I loved it for a special autumn meal! Serve it up!!
Slightly adapted from Better Homes and Gardens magazine, October 2011
- 2-4 T. Olive Oil
- 2 lb. cooked chicken-apple sausage links, cut in 1 inch pieces
- 1 large onion, chopped
- 1/2 t. minced garlic
- 1 large butternut squash, peeled, seeded and cut in 3/4 inch chunks (about 6 cups)
- 2 t. chili powder
- 1/4 t. salt
- 1/8- 1/4 t. cayenne powder
- 3-4 c. chicken broth or stock
- 3 medium Granny Smith or Fuji apples, cored and cut into 3/4 inch pieces
- 1 15 oz can pinto beans, rinsed, drained and slightly mashed.
- Sage or extra apples for garnish if desired
- Prepare your sausages and vegetables. Cut the sausage in 1 inch pieces. Chop onions. Peel butternut squash and scrape out seeds and innerds. Cut squash in and cut in chunks. Know that the squash will cook down a lot, so it’s up to you how big you want your chunks to be.
- In a large stockpot or dutch oven, heat about 1-2 T. olive oil over medium high heat. Add in onions, garlic and sausage and sautee until brown. Stir frequently.
- Add squash and cook for 5 minutes. Add in chili powder, salt and cayenne, cook for a minute or two.
- Add broth. Bring to boiling, then reduce heat. Simmer, cover, about 8-10 minutes.
- Meanwhile, in a large skillet, cook apples in 1-2 T. olive oil. Heat for about 5 minutes over medium high heat, or until apples are soft and light brown.
- Open your pinto beans and rinse them. Use a fork or immersion blender to mash them OR add them in whole (whatever you prefer!)
- Transfer apples and beans to chili. Simmer 3-5 minutes (or more!)
- Serve with cornbread.