Curried Squash Soup w Sausage & Black-Eyed Peas

Onions, raw, 1 cup, chopped
Celery, raw, 0.5 cup, chopped
Olive Oil, 2 tsp
Garlic, 2 Tbsp minced
1 tsp minced fresh ginger
Peppers, sweet, red, raw, chopped, 1 cup
Sweet potato, 1.5 cup, cubes
2 tsp ground cumin
1.5 tsp curry powder
1/2 tsp allspice
1/4 tsp cinnamon
Butternut Squash, 4 cup, cubes
Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 4 servings
2 tsp dried thyme
2 bay leaves
1 can Black-eyed peas (cowpeas) drained and rinsed (approximately 2 cups cooked
1 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.