Yellow Squash Soup

Yesterday was a kind of blah day, and although it was cool and rainy, I'm not talking about the weather per se even though it is possible that the dreary skies and rain did dampen my state of mind.  

In my head I'd had this idea that I would now have some time off to explore my own interests, that there would be a bit of  a rest between putting the house on the market and actually moving.  Yesterday it finally dawned on me how many decisions still needed to be made and how much needed to be done and my imaginary reprieve vanished like the dream it was.    The truth is that I am ready to go, even if I'm not really ready to pack.  I just want to get on with it.  I want someone to buy my house, to close the deal, and move.  But it may take longer than that.  I had hoped to move in December, but there have been delays and the new place may not be ready until January.  But January is an iffier month in which to move, and I had hoped to avoid the winter.  Now I have to make decisions and consider other plans, think about the actual options not just my hoped-for scenario.  

Reality has a way of kicking in like that and disrupting our fantasies.

I've given myself the weekend off.  This is Sheep and Wool weekend here in Rhinebeck, and I intend to spend most of my time at the fairgrounds.  Early next week is our anniversary.  After that I have to start working on plans again, decide if we are going to stay and wait for either this house to sell or that house to be finished, or just go, finding temporary space for ourselves.  Only when I know what we want to do can I figure out how best to make it happen.

In the meantime, I made soup.  I love soup and could eat soup every day.  G does not feel the same way.  I gave him a break this summer and there were no summertime soups. Now that the nights are cool and crisp and the leaves are turning colors however, I feel that it is once again time for the comfort of soup.

The inspiration for this soup came from Food & Wine magazine back in  August 2008.  It was fancier, and more fussy: a salad contained in a soup.  I suppose the original was a late summer soup.  Although my version still revolves around a summer vegetable, it is more of  a fall soup. 

Yellow Squash Soup with Sausage (4 servings)

1 Tablespoon unsalted butter

2 pounds yellow squash, preferably small, cut in 1" chunks

2 bay leave

1 1/2 cups chicken stock

1 1/2 cups water

1 cup buttermilk

salt and pepper to taste

12 ounces pre-cooked sausage such as kielbasa, sliced into thin rounds

Melt the butter in a medium-large saucepan over low heat.  Add the yellow squash and bay leaves and stir to coat lightly.  Place a sheet of waxed paper over the top of the pot and then place the lid on top of the wax paper, sealing the pot tightly, turn the heat to very low.  Cook undisturbed over low heat for 10 minutes, until the squash is beginning to soften and is quite fragrant but is not yet turning brown. 

Remove the lid and wax paper from the pot, discarding the wax paper.  Add the broth and water, replace the lid on the pot and bring to a simmer.  Simmer until the squash is soft.  Remove pot from heat and allow to cool slightly.

Discard the bay leaves. Transfer soup to a blender and puree until smooth.  Depending on the size of your blender, you may have to do this in batches.  Stir in the buttermilk and season with salt and pepper to taste.

While the soup is cooling heat a skillet over moderate heat.  Add the sliced sausage and heat until just hot through and perhaps beginning to brown.  Do not overcook or the sausage slices will be tough.

Divide sausages between 4 bowls and top with soup.

In the batch I made yesterday I used a local venison sausage from Highland Deer Farm.  I have used their Venison Keilbasa, and the Venison Garlic Sausage and this was the latter.  In the winter, when their sausages are not always available in local markets, I tend to prefer the Andouille sausage from Aidell's, although regular keilbasa would also work.  The soup itself has a very subtle flavor and a spicier sausage compliments it well although it is also lovely plain, without the sausage, in a cup.  This recipe would fill 6 standard mugs with soup (not the oversized variety).