Apple Gouda Chicken Sausage & Roasted Butternut Squash Soup

Name: Apple Gouda Chicken Sausage & Roasted Butternut Squash Soup
Cook time: 40 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package Publix Apple Gouda chicken sausage, sliced (easy shortcut); 2–3 carrots, cut into coins; 1 onion, diced; 1 1/2–2 cups frozen butternut squash; 2 cups chopped kale, stems included; Handful of spinach; 4–6 cups chicken broth or stock; 1–2 tsp Dijon mustard; 2 cloves garlic, minced (optional); 1/2 tsp dried thyme; 1/4 tsp smoked paprika; Butter and olive oil; Black pepper and salt to taste

5 steps

Cook:40min

Brothy fall soup with apple Gouda chicken sausage, roasted butternut squash, carrots, kale, and spinach. Seasoned with Dijon, thyme, and paprika; ready in about 40 minutes.

Updated at: Thu, 05 Nov 2026 04:29:07 GMT

Nutrition balance score

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Ingredients

6 servings

1 packageGouda chicken sausage

sliced, easy shortcut

1 ½ cupsfrozen butternut squash

2 cupskale

chopped, stems included

spinach

4 cupschicken broth

or stock

1 tspDijon mustard

2 clovesgarlic

minced, optional

½ tspdried thyme

¼ tspsmoked paprika

Instructions

Step 1

Toss frozen squash with olive oil and seasonings. Air-fry or roast at 400°F for 15–25 minutes until tender and browned where possible.

Step 2

In a 4-qt cast-iron pot, heat butter and olive oil. Sauté sausage, onion, carrot coins, and chopped kale (stems included) together until sausage browns and vegetables start to soften; add garlic.

Step 3

Add 4 cups chicken broth, Dijon, thyme and paprika. Simmer until carrots and kale are tender. Add up to 2 more cups broth to desired consistency, allowing room in pot.

Step 4

Stir in spinach until wilted. Fold in roasted squash at the end.

Step 5

Taste and adjust pepper and salt.