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Author Notes: This soup came about with the request from a friend to make a soup that would compliment Chicken Apple Sausage. The truth is it is another easy conversion to vegan by leaving out the sausage and switching stock. —David
- 2 cups rutabaga, peeled 1/2" dice
- 2 cups butternut squash, peeled 1" pieces
- 3 tablespoons olive oil
- 1 large onion diced
- 1 teaspoon Ras El Hanout (or curry powder)
- 8 ounces red lentils
- 1 14.5 oz. can fire roasted tomatoes
- 1 quart chicken stock
- 2 cups kale, coarsely chopped, packed
- 2 cups sweet peeled apple(mcintosh, gala, fuji etc.), 1/2" diced
- 4 chicken apple sausages previously cooked, browned and sliced 1/4"
- Toss rutabaga and butternut squash with olive oil, salt and pepper and roast until tender (20 minutes) in 400 oven
- In soup pot add remaining olive oil and add onion. Cook until soft. Add Ras El Hanout, stir, add Lentils and stir, add tomatoes, stock, and kale and simmer 20 minutes.
- Add rutabaga and squash to stck pot. Add apples and sausage and simmer 5 more minutes.
- This recipe was entered in the contest for Your Best Recipe for Autumn Soup
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