Soup Weather!!

At last, it's cold enough for some hearty soups! Howling winds, clouds so low and thick it looked like a rain storm... my kind of weather... at least until I start whining about how much I miss summer! Here's another incredible recipe from Cuisine At Home - Soups, Stews & Chiles. Again, hubby loves it even though there's not a speck of chile powder anywhere near it! I was also surprised at how quickly this went from "I think I'll make"... to "Dinner's ready!! The only mistake I made was in not doubling the recipe...

ITALIAN SAUSAGE & SQUASH SOUP

2 T olive oil
1 lb bulk Italian sausage (I used the hot one, of course!)
1-1/2 cups diced onion
2 T minced garlic
1 butternut squash peeled, seeded, diced into 1" chunks (1-1/2 lbs)
1/4 tsp red pepper flakes
2 cups chicken broth
2 cups water
1 cup diced red bell pepper
1/2 cup heavy cream
1 tsp ground sage
1 tsp sugar
2 cups baby spinach, packed
3 T brandy
salt & pepper to taste

Brown sausage in 1 T olive oil in skillet over medium-high heat until cooked through. Drain on a paper towel-lined plate; Set aside.

Sweat onion and garlic in 1 T olive oil in large pot over medium heat until soft, 5 minutes. Increase heat to medium-high, add squash and pepper flakes, and saute 5 minutes.

Stir in broth and water, bring to a boil, and simmer until squash is very soft, about 10 minutes. Puree soup with a hand blender (or in batches in a standard blender), then add bell pepper, cream, sage, and sugar; simmer until bell pepper is tender, about 5 minutes. Stir in spinach, brandy, and sausage, and simmer until spinach wilts and sausage is heated through, about 2 minutes; season with salt and pepper.