Argentinian Locro

You know, I was going to wait on telling you about this one, but it’s been one of my favorite things I’ve made of late.  Argentinian Locro is a hearty South American stew, perfect for this time of year, and ended up being one of those dishes that I was profoundly sad was finished when my ladle scraped the bottom of the pot. That’s how I know something’s good- which says a lot because usually I’m eating something 4 days in a row anyway!

At first glance there wasn’t anything particularly jaw dropping about this soup. Chock full of butternut squash, which is ever present in my kitchen this time of year, and mixed up with spicy sausage that is the central characters in this symphony, but the supporting ingredients complement them so totally and completely that I couldn’t find it lacking in any way.

In some ways, this reminds me of the type of soup that I might haphazardly through together with whatever’s hanging out in the fridge at the end of the week. It’s components are those that I typically have on hand anyway in the winter: Squash, onions, garlic, canned and freezer items, plus cheese and cilantro, my weekly staples.

I often forget to use Italian sausage in soup, which is dumb because when I do remember, the results are more than expected (see Five Spice and Pumpkin Sausage Soup).  This is reminder to use sausage more often.

In any case, this Locro is a big bowl of comfort.  Best eaten tucked under a blanket, watching the fall leaves outside.  

Argentinian Locro

October 25, 2019

Servings: 6-8

Prep: 10 min

Cook: 20 min

Total: 30 min

Difficulty: Easy

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Argentinian Locro is a hearty sausage and squash soup with fresh veggies, herbs and accoutrements that will be a sensory explosion in every bite!

By: Chrissy

Ingredients

• 4 pounds butternut squash, chopped (8 cups diced)
• 2 TB olive oil
• 1 lb spicy Italian sausage, casing removed
• 2 large onions, sliced (about 4 cups)
• 6 cloves garlic, minced
• 14-oz can diced fire roasted tomatoes (with juice)
• 1/2 cup chicken or veggie stock
• 2 jalapeno peppers, diced and seeded
• 1 tsp dried oregano
• 1 1/2 tsp smoked paprika
• 1 1/2 cups frozen corn
• 1/3 cup fresh cilantro, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup toasted pepitas

Directions

• Step 1 Add the olive oil to a large stock pot over medium high heat. Add the sausage and cook until browned on all sides, using a wooden spoon to break it up, about 10 minutes. Add the onions and cook another 10 minutes until softened. Add the garlic and cook another 3 minutes.
• Step 2 Stir in the squash, tomatoes, spices and jalapeños and stock. Cover and reduce heat to medium low. Let simmer until squash is fork tender. Add the corn and cook for another 10 minutes. Stir in the cilantro.
• Step 3 To serve, garnish with feta and toasted pepitas.