Chicken Sausage, Butternut Squash and Kale Soup

Need a gluten free and primal main course? Chicken Sausage, Butternut Squash and Kale Soup could be an excellent recipe to try. One serving contains 485 calories, 31g of protein, and 28g of fat. This recipe serves 4. For $4.41 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of vegetable stock, parmesan cheese, celery, and a handful of other ingredients are all it takes to make this recipe so yummy. 1067 people were impressed by this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Mountain Mama Cooks. Winter will be even more special with this recipe. With a spoonacular score of 93%, this dish is outstanding. Similar recipes are Hearty Sausage, Kale and Butternut Squash Soup, Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet, and Chicken, Kale and Butternut Squash Soup.

Servings: 4

 

Ingredients:

12 oz butternut squash, cubed into 1/2-inch cubes

1 medium carrot, diced

3 stalks celery, diced

1 lb mild chicken Italian sausage

1 tablespoon chopped fresh thyme

4 cloves garlic, minced

2 cups chopped kale

1 tablespoon olive oil

1 medium onion, diced

parmesan cheese for garnish

salt and pepper

9 cups vegetable stock

Equipment:

pot

bowl

Cooking instruction summary:

Brown the chicken sausage in a medium stock pot over medium heat, breaking apart any large pieces as it cooks. Add olive oil, onion, celery and carrot. Cook about 5 minutes until vegetables are starting to get soft and caramelized. Add thyme, garlic and a pinch of salt and pepper. Give a good stir and cook 30 seconds and then add vegetable stock. Bring stock a boil and add butternut squash. Turn heat to medium low and let simmer about 30 minutes until squash is cooked through and soft. Add chopped kale and adjust the soup with salt and pepper to taste. Serve soup in large bowls sprinkled with plenty of parmesan cheese.

 

Step by step:


1. Brown the chicken sausage in a medium stock pot over medium heat, breaking apart any large pieces as it cooks.

2. Add olive oil, onion, celery and carrot. Cook about 5 minutes until vegetables are starting to get soft and caramelized.

3. Add thyme, garlic and a pinch of salt and pepper. Give a good stir and cook 30 seconds and then add vegetable stock. Bring stock a boil and add butternut squash. Turn heat to medium low and let simmer about 30 minutes until squash is cooked through and soft.

4. Add chopped kale and adjust the soup with salt and pepper to taste.

5. Serve soup in large bowls sprinkled with plenty of parmesan cheese.


Nutrition Information:

Quickview
484k Calories
31g Protein
27g Total Fat
32g Carbs
26% Health Score
Limit These
Calories
484k
24%

Fat
27g
43%

  Saturated Fat
8g
55%

Carbohydrates
32g
11%

  Sugar
10g
12%

Cholesterol
100mg
33%

Sodium
4001mg
174%

Get Enough Of These
Protein
31g
63%

Vitamin A
16914IU
338%

Vitamin K
250µg
239%

Vitamin C
67mg
82%

Calcium
482mg
48%

Copper
0.62mg
31%

Phosphorus
294mg
29%

Manganese
0.57mg
28%

Potassium
681mg
19%

Vitamin B6
0.37mg
18%

Magnesium
69mg
17%

Iron
2mg
16%

Folate
55µg
14%

Fiber
3g
14%

Vitamin E
1mg
13%

Vitamin B2
0.21mg
12%

Selenium
8µg
12%

Vitamin B1
0.17mg
11%

Zinc
1mg
9%

Vitamin B3
1mg
9%

Vitamin B5
0.68mg
7%

Vitamin B12
0.36µg
6%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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