Curried Squash Soup w Sausage & Black-Eyed Peas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curried Squash Soup w Sausage & Black-Eyed Peas calories by ingredient
Submitted by:

Number of Servings: 6


    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.

Rate This Recipe