Try this Butternut Squash Soup With Chicken Sausage recipe, or contribute your own.
Suggest a better descriptionHeat 1 tablespoon olive oil in a large pot over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 4 minutes. Transfer to a bowl using a slotted spoon. Add the squash, carrots, celery, onion, chicken broth, 2 1/2 cups water and 3/4 teaspoon salt to the pot. Cover and bring to a simmer, then reduce the heat to low and continue simmering until the vegetables are tender, about 15 more minutes.
Puree the soup in a blender in batches, then return to the pot along with the sausage. Season with salt and pepper and keep warm.
Heat the remaining 1/3 cup olive oil in a small saucepan over medium-high heat. When the oil is very hot, add the sage leaves in batches and fry, turning, until dark green and crisp, about 1 minute. Remove with a slotted spoon and drain on paper towels. Ladle the soup into bowls and top with the fried sage.
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 421 | ||
Calories from Fat: 237 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 13.2g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 62.9mg | 19 % | |
Sodium 1109mg | 38 % | |
Potassium 858mg | 23 % | |
Total Carbohydrate 34.2g | 10 % | |
Dietary Fiber 6.2g | 25 % | |
Sugars, other 28g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 421
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