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Before our children were of an age to trick-or-treat we went to an annual party at a friend’s home in Evanston. Although we only knew the host and a few other couples, it was one of our favorite parties of the year. There was comfort in having an annual routine that included good food, drink and festivity. When our kids were old enough to want to trick-or-treat with their friends I mourned the loss of that party we had loved to attend every year. I remember thinking "I wish someone here would have that kind of party." That was when I realized that I had the power to create that environment for ourselves and others to enjoy.
Since 2013 we have hosted a post trick-or-treating soup bar / pizza party. There’s no guest list, it is open to all our neighbors, even those we haven't met. We want others to feel like we did years ago - that they have a fun, filling and festive place to spend Halloween. In return we’ve made wonderful new friends and memories and experimented with countless new soup recipes.Here is the crowd’s favorite, 6 years running: Butternut Squash Chili. The next time you have the thought "I wish someone would host ....", take time to consider whether you could be that person.
Butternut Squash Chili
- 1 pound bulk sweet Italian sausage (I use half mild, half hot)
- 1 tablespoon finely chopped fresh sage leaves
- 1 15 ounce can cannellini beans
- 12 ounces fresh or frozen butternut (or winter) squash cooked soft / puréed
- 1 cup chunky style chipotle salsa
- 1 1/2 cups water
- Goat cheese to garnish (we like honey goat cheese with this chili)
- In a large soup pot, over medium-high heat, cook the sausage and fresh sage - breaking up the pieces of sausage into small bite-sized pieces. Drain the excess fat.
- Add the beans, squash, salsa and water to the pot and bring to a boil, stirring frequently. Once the chili comes to a boil, lower the heat and simmer uncovered 10-15 minutes until the chili thickens.
- Sprinkle with goat cheese, serve immediately.