Winter Squash & Risotto Soup with Cheddar Poblano Sausage

pumpkinrisottosoupEdited

 

for 1-2 servings

1 small pumpkin or 1 large acorn squash

olive oil

salt & pepper to taste

1-2 cups cooked risotto (just about any flavor works)

1/4-1/2 cup cheddar poblano sausage, cooked and sliced into 1/2 inch thick rounds

2 cups chicken stock

4 Tbs. cream

1 bunch arugula, stemmed and coursley chopped

Preheat oven to 350. Cut top off pumpkin and reserve. If using acorn squash, also slice 1/2 inch off the the bottom, creating a flat bottom so the squash to stand upright. Scoop out seeds and filaments, leaving flesh in place. Rub pumpkin or squash inside and out with olive oil, salt and pepper. Add the next four ingredients to the pumpkin/squash cavity along and check for seasoning. Replace pumpkin lid, place in small casserole dish and bake uncovered until cooked. Remove from oven, add arugula, stir to mix, and let sit for 2-3 minutes to wilt the greens. To serve, place in a large bowl, and ladle out soup, along with scoops of cooked pumpkin.

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