Some people know that it’s rude to be click-clacking away on the laptop at the dinner table.
I don’t disagree.
…unless you’re so excited about succeeding in experimenting with an original recipe that you simply must type it out before you forget how you’ve made it.
And we all know how forgetful I am. (If you’ve forgotten, feel free to review The Pretty Zombie Incident). Consider this a “semi-homemade” recipe.
Suzy’s Butternut Stew
- nonstick cooking spray
- 1 medium yellow onion, chopped
- 1 red pepper, chopped
- 1 12oz. package of Johnsonville chicken sausage, chopped (we used the one that had cheese, red bell peppers and garlic cooked into it)
- 1 32oz. carton of Pacific organic Creamy Butternut Squash soup
- 1 bunch of red swiss chard (approx. 1/2 pound)
- coconut oil
- garlic salt
- crushed red pepper
Spray a 2Qt. saucepan with nonstick spray and heat to medium-high. Add chopped onions and cook for approx. 3 minutes. Add chopped red peppers and turn down heat to medium. Occasionally stir.
While onions/peppers are cooking, spray large skillet with nonstick spray and heat to medium-high. Add chopped sausage. Occasionally stir, but allow it to blacken here and there.
Pour butternut squash soup over onions and peppers. Heat for two minutes; then use an immersion blender to blend the majority of the onions/peppers.
After sausage looks adequately heated through and blackened to your liking, transfer it to the saucepan.
Reduce the skillet to medium heat and add a tablespoon of coconut oil. Chop and discard the toughest ends of the swiss chard; cut the remaining leaves and ends into one inch strips and add to skillet. Generously sprinkle with garlic salt and crushed red pepper. Use tongs to toss the chard in the oil. Cover and cook for four minutes. Toss chard again. Cover and cook for another four minutes. Transfer to saucepan. Enjoy your savory soup!
(We know this is a success when Brian doesn’t need to use Saltine crackers!)
(By the way, this is my first time cooking with red swiss chard. It won’t be my last!)