Fearless Tomato, Sausage, and Winter Squash Soup
If you are turned off by the idea of squash soup, have no fear. The squash melts into the tomato-based broth giving you a silky smooth dinner. This soup, suggested by Scramble fan Jody Gan, is unusually delicious and so nourishing. Scramble recipe tester Sara Sheldon said, “The soup was AWESOME! Devin (almost 2) drank his broth through a straw!”
Ingredients
- 1 Tbsp. extra virgin olive oil
- 12 - 16 oz. pre-cooked chicken or turkey chorizo or other flavored sausage (use wheat/gluten-free if needed), or use vegetarian sausage or portobello or cremini mushrooms, spicy sausage
- 1 yellow onion diced
- 24 oz. frozen cooked winter squash or use fresh cooked and pureed squash such as butternut
- 4 cups reduced-sodium chicken or vegetable broth or use any variety
- 28 oz. crushed tomatoes
- 2 Tbsp. pure maple syrup
Instructions
- In a large Dutch oven or stockpot, heat the oil over medium heat and brown the sausage (or mushrooms) and onions, stirring occasionally, about 5 minutes.
- Meanwhile thaw the squash in the microwave or on the stove top.
- Add the broth, tomatoes, squash, and maple syrup to the pot with the sausage and onions, and bring it to a boil. Simmer it for 10 - 15 minutes, stirring occasionally.
- Serve the soup hot, refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Omit the oil. Thaw the squash in the microwave or on the stovetop, then add all ingredients to the slow cooker and cook on low for 8 - 10 hours or on high for 4 - 5 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Dice the sausage (or the mushrooms) and the onions and refrigerate the sausage, thaw the squash if using frozen, or fully prepare and refrigerate or freeze the soup.
Scramble Flavor Booster: Use spicy sausage, such as chorizo.
Tip: I think it’s safe to say we all want our children to be healthy and have good eating habits. A 2011 study in the Journal of the American Academy of Pediatrics determined that having frequent meals as a family positively affects children’s nutritional health. These kids are more likely to be in a normal weight range and less likely to have eating disorders.
Nutritional Information Per Serving (% based upon daily values): Calories 310, Total Fat: 14g, 22%; Saturated Fat: 4g, 20%; Cholesterol: 45mg, 15%; Sodium: 770mg, 32%; Total Carbohydrate: 32g, 11%; Dietary Fiber: 4g, 16%; Sugar: 13g; Protein: 15g
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