How could a spoon give one so much joy? When it's in a bowl filled with one of my delicious soups; that's how.

Four years ago, when I innocently started blogging about food and posting my own stories and recipes, I wasn't much of a soup aficionado. Like most of you, I assumed it was a difficult process even though everyone said it was easy. I heard the words mire poix, and layering flavors and began to panic.And when I was twelve, I worried that my first kiss would be a disaster.

I was wrong on all accounts. 

Cajun Butternut Squash and Sweet Potato Stew

Few things are easier, as versatile, or provide the opportunity for so much creativity than soups or stews. Warm, slurpable, spicy or mild, chunky or smooth; they're all part of my most favorite moments in the kitchen. It helps me transition from warm months to cold by allowing one to hunker over a stoneware bowl with intention and love, and begin to long for the hearth, instead of the beach. 

Here I share FOUR new creations. All of them easy, all tested by my panel of happy tasters, (which is everyone so far...) All here for you:

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1. Cajun Apple Chicken Sausage and Sweet Potato Stew

Serves 8 - 10 / Click here for printable version.

Cajun seasonings and pre-cooked apple chicken sausage set the stage for a quick stew that's ready almost as soon as the pan heats up! Taking advantage of lots of kitchen staples, and my favorite seasoning blend, we amped up the satisfaction quotient by serving it over jasmine rice. 

• Ingredients
• Method

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2, 12 oz. pckgs Johnsonville Apple Chicken Sausage (use only 6 of the 8 links, sliced thin)
3 large celery stalks, sliced thin
1/3 C white onion sliced thinly
1 very large sweet potato peeled and cut into small cubes, about 2 ½ C worth
2, 15.5 oz. cans corn, drained
2, 15.5 oz. cans black eyed peas, drained and rinsed
1 15.5 oz. can petit diced tomatoes, plain, with liquid
4 C chicken stock, low sodium (not bullion, or make your own)
½ C orange juice
¼ C packed light brown sugar
3 T oil
4+ t Cajun seasoning
Salt and Pepper to taste, about 3 t salt and 2 t pepper +/-
1 bay leaf
4-5 stalks fresh thyme
1 C jasmine or other white rice
Italian parsley to garnish

Chop and prep all ingredients. In a large stew pot heat the oil to medium high. Add the onion and celery, and cook until translucent, about 3 minutes. Add the sweet potato and sauté for about 4 minutes. Deglaze with the orange juice and stir in well, letting it simmer for a minute or so. Add about 1 t of salt and pepper and blend. Add the Cajun seasoning, being generous with measurements. Stir. Then add the stock and stir. Let come to low boil. Stir in the brown sugar, nestle in the whole stalks of thyme, and then add a bay leaf. Let simmer on low, but still bubbling, for about 40 minutes. Remove lid and stir in sausage, let bubble for about another 10 minutes. I add the sausage last so it doesn’t shrivel up and get too cooked. While stew is cooking, make the rice. You can make more if you’d like. When the stew is done, remove the thyme sprigs and the bay leaf. Taste and season with salt and pepper. Ladle into bowls over the rice, or serve without rice if preferred.

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2. Greek Lemon and Chicken Soup

Serves 6 / Click here for printable version.

Inspired by a MyRecipes.com soup recipe that thickens the broth to silken perfection by adding a beaten egg and lemon juice into the soup at the last minute, this was a definite winner. Oh. My. Goodness. I was crazy about anything lemony. Now I'm truly bonkers over it.

• Ingredients
• Method

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1 tablespoon extra-virgin olive oil
2 large garlic cloves, minced
3 medium carrots, finely sliced
1 large leek, finely sliced
5 cups unsalted chicken stock
1/3 cup dry jasmine rice
1/4 cup fresh lemon juice
1 large egg
1 teaspoon +/- finely chopped fresh dill
3 cups loosely packed spinach, stems removed
2 C shredded rotisserie chicken
2 teaspoons kosher salt
Cracked black pepper, for serving (optional)
1 t Horlacher’s seasoning

Heat oil in a large stockpot over medium heat. Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 3 minutes or until vegetables are aromatic. Add chicken stock to vegetables and increase heat to medium-high; bring to a boil. Add rice and reduce heat to low; cook, stirring occasionally, until rice is nearly done, about 20 minutes.
 
Whisk together lemon juice and eggs in medium bowl. Slowly pour in a ladle of hot broth into egg mixture, adding another 3 or 4 ladles, whisking constantly. Then pour egg mixture back into pan, stirring with whisk. Add dill, spinach, chicken, and salt; allow spinach to wilt and soup to heat back up, about 4 minutes. Sprinkle with black pepper, if desired. Serve.

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3. Mediterranean Curry Beef
​and Butternut Squash Soup with Kale

Serves 4 / Click here for printable version

Distinct flavors, tender beef, and the sweetness of butternut squash make this soup unique and satisfying. A dash of kale at the end will mitigate your guilt factor, although this is a pretty healthy soup! Just give yourself a couple hours, of which most is simmering, and you'll be happy, warm and smiling.

• Ingredients
• Method

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1 ½ lbs. high quality stew meat cut into ½ inch chunks
3 C butternut squash
6 C chicken stock
2 T olive oil
1 C julienned kale
¼ C red onion rough chopped
2 t fresh thyme leaves
2 t fresh rosemary leaves
1 heaping T grated ginger
2 large garlic cloves, finely chopped
½ t curry powder
½ t Cinnamon
½ t ground Cardamom
½ t Coriander powder
¼ t cumin powder
1 t cornstarch

Chop and prep all ingredients so you’re ready to add everything as needed. In a large stew pot heat the oil to medium high. Add the onion and the stew meat adding a little salt and pepper; about 1 t salt and ½ t pepper. Cook until edges or browned, about 2-3 minutes. Add the squash and ginger, and stir. Then add the stock. Then the fresh thyme and fresh rosemary, the curry, and the ground ginger. Then add the cinnamon, cardamom, coriander and cumin. Bring to simmering boil, then reduce heat, cover and let cook for about 1 hour, checking often to make sure it’s not boiling too vigorously. About 5 minutes before it’s done, add the kale and stir in and let simmer. Then after 5 minutes of simmer, turn off heat and taste to add salt and pepper until properly seasoned. Mix the corn starch with about ¼ C water, and whisk. Then add to the stew, stirring to help it thicken slightly.

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4. Spicy Maple Baked Bean and Hamburger Soup

Serves 6 / Click here for printable version

The irresistible sweetness of maple baked beans spiked with red pepper jelly. The comforting flavor of hamburger and good ol' mire poix. The thrill of it all in one bite! It takes so little time that it's best if you just appear exhausted when you serve it to your guests. They'll think you slaved away for hours...silly guests.

• Ingredients
• Method

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1 lb lean hamburger meat
3 celery stalk chopped (about ½ C)
2 large carrots chopped (about ½ C)
½ large white onion (about 1 C)
1/3 C packed brown sugar
¼ C red pepper jelly
1 heaping T Horlacher’s seasoning
1 C water
2 t salt 1 t pepper
1 28 oz can Bush’s maple, bacon baked beans
1 28 oz can Bush’s original baked beans
2 T oil
3 sprigs of fresh thyme

Heat the oil in a large Dutch oven until hot. Add the mire poix, and cook until onions are slightly translucent. About 3 – 4 minutes. Add the hamburger and break up just a little. Cook with the vegetables until meat is cooked. Add the red pepper jelly, brown sugar, and salt and pepper. Stir and combine and cook for about 2-3 minutes. Add the cans of beans, the water and nestle in a sprig of thyme. Bring to simmer, cover and let cook for an hour, stirring occasionally to make sure it doesn’t burn on the bottom. Remove thyme sprigs and serve with crusty bread.

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