Ingredients
Scale
- 1 medium butternut squash
- 2 links chicken sausage
- 4 cups spinach
- 1 large onion
- 3 cloves garlic
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
Instructions
- Preheat the oven to 400°F (200°C).
- Peel and dice the butternut squash, then toss with olive oil, salt, and pepper. Roast for 25-30 minutes.
- In a large pot, cook the chicken sausage until browned. Remove and slice.
- In the same pot, sauté chopped onion and minced garlic until translucent.
- Add the roasted squash and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Blend the soup until smooth, then stir in the spinach and sausage. Add nutmeg and adjust seasoning.
- Serve hot.
Notes
- For a creamier soup, add a splash of cream after blending.
- Can be made a day ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting & Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg