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
55
Moderate
Glycemic Load
7
Low
Nutrition per serving
Calories244.9 kcal (12%)
Total Fat17.8 g (25%)
Carbs13 g (5%)
Sugars4.6 g (5%)
Protein9.8 g (20%)
Sodium741.9 mg (37%)
Fiber2.1 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 stalkleek
washed and sliced
2 cupsapples
peeled, seeded and chopped
1butternut squash
peeled, seeded and cooked
2onions
chopped
8 cupsbroth
chicken
carrot
potato
4 ouncesolive oil
1 teaspoonred cayenne pepper
3 teaspoonscurry
1 teaspoonminced garlic
½ teaspoonnutmeg
1 teaspooncoriander
11 ouncesSweet Italian Style Chicken Sausage
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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