It was so rainy and yucky on Saturday and we had no desire to go to the grocery store. We didn’t have much in the fridge, but after a little scrounging I found some ingredients and decided to make a soup. It was fun because I didn’t use a recipe this time. I had cubed butternut squash in the freezer, half a red onion, garlic, white beans, fresh rosemary, turkey kielbasa, a carrot, shallots, and vegetable broth.
I tossed the squash, garlic, and red onion (which I cut into big chunks) with olive oil, fresh chopped rosemary, salt, and pepper in the oven on 400 degrees for about 25 minutes. In a soup pot, I sauteed diced carrot and garlic in olive oil and then added the roasted veggies and white beans. Then I added some veggie broth and let it come to a quick boil. I then used the immersion blender to puree it all. Then I cubed up the turkey kielbasa and browned it in a pan. In another pan I heated a little canola oil and crisped up some shallots that I had dipped in flour.
The final result was a roasted vegetable and white bean soup with turkey kielbasa and crispy shallots. It was so good and I was so proud of myself for just winging it!