Ingredients with Measurements:
- 1 kg plaaswors (farm-style sausage)
- 1 large butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
2. Add the cubed butternut squash, dried thyme, dried oregano, salt, and black pepper. Stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes or until the butternut squash is tender.
4. While the soup is simmering, cook the plaaswors in a separate pan until browned on all sides. Remove from heat and slice into bite-sized pieces.
5. Once the butternut squash is tender, use an immersion blender or transfer the soup to a regular blender and blend until smooth.
6. Add the heavy cream to the soup and stir until combined.
7. Add the sliced plaaswors to the soup and let it simmer for an additional 5-10 minutes.
8. Serve hot and garnish with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 35g
Carbohydrates: 15g
Protein: 20g
Substitutions for ingredients:
- Plaaswors can be substituted with any other type of sausage, such as chorizo or Italian sausage.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
Variations:
- Add a can of drained and rinsed chickpeas for added protein and texture.
- Substitute the butternut squash with pumpkin or sweet potato for a different flavor profile.
Tips and tricks:
- To make the soup thicker, add less broth or more butternut squash.
- For a spicier version, add a pinch of cayenne pepper or red pepper flakes.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a crusty bread or crackers.
- Pair with a light salad for a complete meal.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or water until desired consistency is reached.
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the sausage is cooked through before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Plaaswors is a traditional South African farm-style sausage made with beef, pork, or lamb. Butternut squash is native to Mexico and Central America and is now widely used in many cuisines around the world.
Flavor profiles:
The soup has a creamy and slightly sweet flavor from the butternut squash, with a savory and slightly spicy flavor from the plaaswors.
Serving suggestions:
Serve the soup as a main dish for lunch or dinner.
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Region: South African