Lamb Sausage and Squash Soup

The last recipe was a summer soup, and now, a week or less later, this next one is a fall soup. We spent the weekend in New England, where it is, in fact, starting to be fall even if it's still summer here; but, more important, these were the things we had on hand when we came home to an empty fridge. It's a really tasty, yet really un-photogenic autumnal soup.

Lamb Sausage and Squash Soup

4 links lamb andouille sausage, removed from casings and chopped
1 large onion, diced
1 brick frozen winter squash (or equivalent amount of cooked fresh squash puree)
1 small apple, diced
2 cups cooked brown rice
1 tbsp curry powder
cayenne to taste (about 5 dashes worked for me)
1 tbsp pear brandy

Brown the sausage in a pan; once brown, remove, drain grease, and return to pan. Add onions and curry powder; cook about five minutes, stirring often, until onions have begun to soften. Transfer sausage and onions to a large pot; add squash brick, apple, rice, 3-4 cups water, cayenne, and brandy. Bring to a boil, then simmer until apples begin to be soft, about 20 minutes. Serve hot!

Serves about 6