Haven’t we had some glorious weather lately? We know who to thank for that don’t we … the man upstairs. I’m so thankful the hurricane is finally over! I know it will take a while for folks who were affected to get back to normal, but we all know this too shall pass.

Can I brag some more on my little Bentley? I have a gate that divides the den from the front of the house where the library and spare bedrooms and my office are located, because when I had three babies I didn’t want to find any surprises in any of those rooms. It still stays locked except when I am headed to the front of the house to the office or one of the other rooms. When I ask Bentley if he wants to go to work he runs to the gate and waits for me to unlock it, then he opens it with his little foot. Isn’t that the cutest thing? He jumps up in the desk chair and we go to work! Before I got Bentley I used to do the column with Emily in my lap and Doblo in the chair beside me. I sure miss those two still!

I got the most upbeat email from Katie Leithead who as you all know lives in Lake Charles. It sounds like everything in her world is getting back to normal. And the upside of this for all of us is another good recipe from her. So here we go!

Dear Gin: I have just returned home from a 10-week teaching job in New Orleans. I relieved the Lower School Science teacher for her maternity leave. I loved teaching science to grades 1-5. The students at St. George’s Episcopal School ere the brightest and kindest children. We miss each other tremendously.

Now I’m back to Lake Charles. My amazing husband took care of all the Hurricane Laura and Delta claims. (I stayed in New Orleans, atop the levee overlooking Lake Pontchartrain during hurricane Zeta. Not a pleasant experience). So, with 3-hurricane experiences under my belt I’m ready to repair and cook! Prayers for all Southwest Louisiana and surrounding areas who were affected by these hurricanes. Enough!! (Gin here: I more than agree with you, Katie!)

Here is a simple recipe I’ve been making for a long time. Perfect for this fall weather and Thanksgiving dinner.

Before Thanksgiving I make a big batch of turkey stock, using smoked turkey legs and roasted turkey legs, thighs, wings, and breasts which I use to moisten my stuffing to thin my gravy, etc., and of course for my leftover Smoked Turkey Gumbo, which I always serve on Christmas evening. I make a huge batch of stock every year, and freeze it in separate containers.

This isn’t your average Butternut Squash Soup, it’s smoky, and boldly flavored with Louisiana ingredients. This is what I serve on Thanksgiving in cups as we stand around waiting for the meal to begin. It is a great soup to serve as a starter for Thanksgiving.

Butternut Squash Soup with Andouille Sausage and Tasso

For the Butternut Squash:

4 halved butternut squash, scraped out and seeded, then halved again. I have to use a huge knife and a wooden mallet. If you don’t want to do this, I sometimes find the already cubed butternut squash in the produce section of my local grocery. Buy enough for 8 cups. Also, add 4 tablespoons melted unsalted butter.

Mix together:

2 tablespoons Creole Seasoning

1⁄4 teaspoon ground cloves

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon ground ginger.

Preheat an oven to 400-degrees. Lay the butternut squash skin side down on a baking sheet, brush with the butter and season with the spices. Place the pan into the oven and bake for 45 minutes to 1 hour, or until fork tender. If using already cubed butternut squash this step is not necessary.

Remove from the oven and while still warm, scoop away the meat from the skin, place in a large bowl and discard the skin. Set bowl aside.

For the Soup:

4 tablespoons unsalted butter

1-1⁄2 cups diced Andouille sausage

1 cup minced Tasso, (Tasso ham is a smoked, spiced, and cured meat, a specialty of south Louisiana cuisine)

1-1⁄2 cups diced onion

1⁄4 cup diced red bell pepper

1⁄4 cup yellow bell pepper

1⁄4 cup orange bell pepper

3⁄4 cup diced celery

2 tablespoons minced garlic

turkey stock (4-8 cups should do it) or boxed chicken stock

2 fresh bay leaves

1 tablespoon dried thyme leaves

Kosher salt and black pepper to taste

1 teaspoon hot sauce to taste.

Garnish: Green onions, thinly sliced.

First: Add the Andouille sausage and Tasso, to a large heavy bottomed Dutch oven over medium heat. Cook for about 10 minutes, stirring often until slightly brown. The object is to render some fat and flavor. Reduce heat to low.

Add the butter. When the butter is melted, add the Trinity (onion, bell pepper, celery). Cook, stirring often until the vegetables are very tender; add garlic during the last 30 seconds. Remove the vegetables and seasoning meats to a bowl with a slotted spoon, reserving all liquids in the pot.

Next: Lower the heat to low and add the butternut squash to the pot. Sauté just until the juices and flavor of the meat coast the squash, about 2 minutes and cover with about 4 cups of the turkey stock or until covered by 1⁄2-inch. Keep it thick as you can always add stock to thin it later. Add the bay leaves and fresh thyme, veggies and meats. Bring this to a boil, then turn down to a simmer. Season with salt and pepper; add the hot sauce. Simmer this for about 40 minutes. Remove the bay leaves, then puree with and immersion blender. If the soup is too thick, thin it out with some hot stock. If it is too thin you can thicken it with a little 2 tablespoons cornstarch mixed in a cup with 1⁄2 cup of turkey broth whisked together and added to soup.

Continue to let simmer for 3-4 minutes. It should have body, but should not be too thick. I would rather start with the soup a little thicker, then thin out with stock. I start with 4 cups of stock. You can always add more.

Serve garnished with thinly sliced green onions. Serves 6 bowls or 12 smaller cups of soup.

Wow, Katie that sounds so good! Wish I had about 2 big cups right now. I seem to always type these recipes when I’m hungry. Thank you so much for going to all this work for us! And welcome back home!

I’m so glad your experience teaching was a lot better than mine. I subbed for a teacher who had to have back surgery. This was high school. I have to say every day I wished I would get fired, I tried! But I signed a contract but I believe anything I sign I have to keep my word. It was a nightmare!

l

If you have recipes or tips to share, or a request, please send to: Solutions by Gin, P.O. Box 334, Clute, TX 77531, or email to: virginiacrawford30@yahoo.com.