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:
covered percent of daily need
