Name: Chicken sausage and butternut squash soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz chicken sausage links, sliced into coins; 8 oz butternut squash, peeled and cubed; 3/4 medium yellow onion, cut into wedges; 3 cloves garlic, smashed; 1 tsp olive oil; 1 2/3 cups reduced-sodium chicken broth; 1 oz kale, chopped; 1 tsp apple cider vinegar; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika

Nutrition

Per serving

500 calories

Protein: 42g; 34% of calories
Carbs: 38g; 31% of calories
Fat: 19g; 35% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat your oven to 400°F. On a half-sheet pan, toss the butternut squash, yellow onion, and garlic with half the olive oil, half the salt, half the pepper, and all the smoked paprika. Roast for 25 to 30 minutes until the squash is very tender and browned.
While the vegetables roast, heat the remaining oil in a medium pot over medium heat. Add the chicken sausage coins and cook for 4 minutes, flip, and cook for 3 minutes more until browned and heated through. Remove the sausage from the pot and set aside. Done when 165°F and browned.
Transfer the roasted vegetables into a blender with two-thirds of the chicken broth and the remaining salt and pepper. Blend on high until completely smooth.
Pour the blended soup back into the pot over medium heat. Stir in the kale, the cooked sausage, and the remaining broth as needed to reach a thick but pourable consistency. Simmer for 5 minutes until the kale is wilted. Stir in the apple cider vinegar before serving.

Nutrition

Ingredients

Instructions

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