SWEET POTATO AND SAUSAGE SOUP RECIPES

Name: Sweet Potato and Butternut Squash Soup with Ginger
Total time: 1 h
Yield: Serves 6
Ingredients: 1 tablespoon canola oil; 1 small onion, chopped; 1 tablespoon minced fresh ginger; 1 pound butternut squash, peeled and diced; 1 pound sweet potatoes, peeled and diced; 1 medium-size Yukon gold or russet potato, peeled and diced; 6 cups water, chicken stock, or vegetable stock; Salt to taste

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER RECI…

Sweet Potato and Butternut Squash Soup with Ginger Reci… image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Total Time 1 hours

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http//schema.org, Calories 157, UnsaturatedFatContent 2 grams, CarbohydrateContent 33 grams, FatContent 2 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 0 grams, SodiumContent 1033 milligrams, SugarContent 6 grams, TransFatContent 0 grams

KALE AND POTATO SOUP WITH TURKEY SAUSAGE - SKINNYTASTE

Kale and Potato Soup with Turkey Sausage - Skinnytaste image

Kale and Potato Soup with Turkey Sausage is an easy, hearty soup made with kale, potatoes, carrots and turkey or chicken sausage.

Provided by Gina

Categories Dinner Soup

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6

Number Of Ingredients 12

Ingredients

14 oz Italian chicken or turkey sausage*
8 cups 1/2 bunch kale, stems removed, leaves shredded
1 tsp olive oil
1 onion (chopped)
1 medium carrot (sliced)
4 cloves garlic (chopped)
8 cups reduced-sodium chicken broth
2 cups water
3 medium red potatoes (peeled diced into 1/4 inch pieces)
1 pinch dried red pepper flakes
1/4 teaspoon fresh ground pepper
kosher salt (to taste)

Steps:

In a large Dutch oven or pot, cook sausage over medium-low heat until browned, about 10 minutes.
Remove from pot, let cool and cut into thin slices.
Add oil, onions and carrots; cook on medium until soft, about 5 minutes. Add garlic and cook 1 minute more.
Add broth, water, black pepper, sausage, potatoes, red pepper flakes and bring to a boil.
Cook, covered for about 10 to 15 minutes. Add kale and cook partially covered until the potatoes are tender, about 5-6 minutes. Adjust salt if needed.

Nutrition Facts : ServingSize 1 2/3 cups, Calories 232 kcal, CarbohydrateContent 31 g, ProteinContent 19 g, FatContent 4 g, SaturatedFatContent 0.2 g, SodiumContent 647 mg, FiberContent 5.5 g, SugarContent 3 g

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