Seasonal cooking is one of the best things. With the cold evenings there is nothing better than to come home and cook comfort food. The other day I didn’t feel like cooking at all, nor going outside again to get groceries. The only things I had in the fridge were some leftover brussels sprouts, lamb sausages, and a half butternut squash (Dutch translation spruitjes en flespompoen). On top of that my friend was coming over in only one hour. What was I to do? So I took the chance and made a soup of it. To my big surprise it was really, really nice. And it only took minimal effort and minimal ingredients. Both vegetables are super nutricious and real vitamin bombs so I was also being healthy. I might cook this soup more often. (scroll down for the recipe)
You’ll need
- 150 gr brussels sprouts, cleaned
- 1/2 butternut squash, peeled and diced
- 1 liter water
- 1 chicken stock cube
- 1 tbsp worchester sauce
- 4 lamb sausages
- 2 bay leafs
- 4 all spice berries (piment/lontai)
- 1 tbsp of fresh coriander
- 1 tbsp of mustard
- 2 tbsp cooking cream
Directions
- Bring the water with chicken stock to a boil
- Add the vegetables, bay leafs, all spice berries to the boiling water and let cook for 20 min
- Discard the bay leafs and all spice berries, set aside
- Add the soup in a blender until it is smooth
- Pour the soup back in the pan and add the bay leafs and all spice berries, coriander and worchester sauce
- Add the cream and mustard and stir
- Let the soup simmer
- Meanwhile, bake the sausages in a skillet until brown
- Cut the sausages in small pieces and add them to the soup
- The soup is now ready to serve
