Curried Squash Soup w Sausage & Black-Eyed Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 cup, chopped Celery, raw, 0.5 cup, choppedOlive Oil, 2 tsp Garlic, 2 Tbsp minced1 tsp minced fresh gingerPeppers, sweet, red, raw, chopped, 1 cupSweet potato, 1.5 cup, cubes2 tsp ground cumin1.5 tsp curry powder1/2 tsp allspice1/4 tsp cinnamonButternut Squash, 4 cup, cubesPacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 4 servings2 tsp dried thyme2 bay leaves1 can Black-eyed peas (cowpeas) drained and rinsed (approximately 2 cups cooked1 can Petite Cut Diced Tomatoes, not drained (approximately 2 cups)1 pkg Spicy Jalapeno Chicken Sausage (130 cals per sausage, 4 sausages in the package) quartered lenthwise then sliced into bite size pieces.
Chop everything before you start.
Heat oil in pan over medium-high heat. Add onions, celery, garlic, ginger, red peppers, sweet potato. Saute about 7 minutes until onions are glassy.
Add cumin, curry powder, allspice, and cinnamon, saute about 30 seconds.
Add broth, squash, bay leaves and thyme. Bring to a boil and cook about 15 minutes until squash and potato are tender.
Add black-eyed peas, tomatoes, and sausage. Heat through.
You may have to add additional water; this is pretty thick.
Serving Size: 6 servings, serving size is about 2 cups.
Heat oil in pan over medium-high heat. Add onions, celery, garlic, ginger, red peppers, sweet potato. Saute about 7 minutes until onions are glassy.
Add cumin, curry powder, allspice, and cinnamon, saute about 30 seconds.
Add broth, squash, bay leaves and thyme. Bring to a boil and cook about 15 minutes until squash and potato are tender.
Add black-eyed peas, tomatoes, and sausage. Heat through.
You may have to add additional water; this is pretty thick.
Serving Size: 6 servings, serving size is about 2 cups.
Nutritional Info Amount Per Serving
- Calories: 293.3
- Total Fat: 7.0 g
- Cholesterol: 43.3 mg
- Sodium: 686.9 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 10.5 g
- Protein: 16.3 g
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