Kabocha Squash, Chickpea, and Sausage Soup

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A hearty soup with vegetables, chickpeas, herbs, and sausage

Prep Time 25

Cook Time 40

Total Time 45

Calories 350kcal

1 head chopped celery
1 small or half large red onion
8 oz fresh spinach
1/2 bunch fresh thyme or about 2-3 tbsp
1/2 tsp pepper
1 1/2 tsp salt
1 can chickpeas drained and rinsed
2 large garlic cloves
4 cups vegetable stock
1/2 large kabocha squash could sup other squash such as acorn, butternut, or 2 medium sweet ptoatoes
1/2 lb ground sausage, turkey sausage, plant based sausage
optional toppings: greek yogurt, mozzarella, or parmesan cheese

In a medium skillet brown sausage or turkey sausage until fully cook and set aside
In a large pot add 1 Tbsp of olive oil to medium high heat and sauté chopped onion, celery, squash and garlic for 5 - 7 minutes or until vegetables start to soften.
Add in vegetable stalk, thyme, salt and pepper and cook until all vegetables are fork tender. About 10-20 minutes depending on how big the vegetable chunks are.
While the soup cooks finely chop the spinach
Once the vegetables are soft, add the spinach, beans, and sausage and cook until spinach is welted and everything is warmed.
Serves 4-6 people and store in an air tight container and keep in refrigerator for up to 5 days or in the freezer for 3 months.

Nutrition facts for 5 servings using ground sausage