Kabocha Squash, Chickpea, and Sausage soup
Updated: Jan 28
Welcome to the most hearty and healthy soup you can make for this fall and winter season. This chunky soup is filled with a variety of seasonal vegetables, beans, and fresh herbs to make it feel like an indulgent comforting meal. It is a recipe that will fulfill a hearty soup craving and keep you coming back for more!
The ingredient that makes this soup so satisfying is the kabocha squash. It is not the most well known squash, but it is my absolute favorite of the many squash/pumpkin varieties! I discovered this squash a couple years ago and it has been a fall and winter staple because of it slightly sweet but starchy texture! It taste like a mix between a butternut squash and sweet potato but even better than you can imagine. This squash is nutrient rich with antioxidants and is high in fiber and low in carbohydrates so it will not spike your blood sugar. It is perfect in this soup because it is filling, but also holds up so well without breaking down or getting to soft. Although kabocha squash is one of the lesser known squashes, it is definitely worth going on the hunt for. Since it is also know as the Japanese pumpkin, you can find it at many Asian market all year or Trader Joes, Whole Foods, and Sprouts during the fall and winter.
This soup is filled with a variety of ingredients and textures that will make it the perfect staple recipe for a cold night. The sausage and fresh thyme add an earthy flavor that pair incredibly well with the chunky vegetables. The chickpeas are not only a great addition for some extra protein, but meld well with all the flavors and help bulk up the soup. It is the perfect meal prep recipe to have on hand for an easy and delicious dinner anytime of the week. It is also a great freezer friendly recipe that would make for an ideal meal to warm up on a chilly night. This chunky and comforting soup will be on repeat all season long at my house and I hope to bring that same comforting feeling to your house too!
- 1 head of celery chopped
- 1 small or half a large onion
- 8 oz of fresh spinach
- 1/2 bunch of 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 of a kabocha squash chopped (Could sub other squash such as acorn, butternut or 2 medium sweet potatoes)
- 1/2 lb ground sausage or turkey sausage
Optional toppings: Greek yogurt, mozzarella, or parmesan cheese
1) In a medium skillet brown sausage or turkey sausage until fully cook and set aside
2) 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.
3) 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.
4) While the soup cooks finely chop the spinach
5) Once the vegetables are soft, add the spinach, beans, and sausage and cook until spinach is welted and everything is warmed.
6) 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.
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