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By June Gutterson

Butternut Squash, Leek, Apple and Sausage Soup

4 steps
Prep:30minCook:1h
Original recipe called for 2 teaspoons red cayenne pepper AND 1 teaspoon red pepper flakes. Soup was still too SPICY after I omitted red pepper flakes and only added 1 teaspoon of cayenne. Added 4 ounces of heavy cream to tone down the spicy flavor and that helped.
Updated at: Mon, 06 Nov 2023 19:26:14 GMT

Nutrition balance score

Good
Glycemic Index
54
Low
Glycemic Load
8
Low

Nutrition per serving

Calories224.8 kcal (11%)
Total Fat16 g (23%)
Carbs14.2 g (5%)
Sugars5.2 g (6%)
Protein7.2 g (14%)
Sodium633.9 mg (32%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Saute onions and leeks in olive oil, in a large pot and add salt and pepper. Add apples and saute until moist over medium heat until ingredients cook down.
Step 2
Stir in spices and add cooked butternut squash.
Step 3
Slowly add 8 cups of broth (chicken, carrot and potatoes), and 11 ounces of precooked chicken apple sausage.
Step 4
Simmer on medium heat for about 30 minutes.

Notes

1 liked
0 disliked
Delicious
One-dish
Spicy
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