Fall Harvest Vegetable Soup with Chicken AppleĀ Sausage

September 18, 2013
3 Ratings
  • Serves 8
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

What You'll Need
  • 2 cups rutabaga, peeled 1/2" dice
  • 2 cups butternut squash, peeled 1" pieces
  • 3 tablespoons olive oil
  • salt
  • pepper
  • 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"
  1. Toss rutabaga and butternut squash with olive oil, salt and pepper and roast until tender (20 minutes) in 400 oven
  2. 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.
  3. Add rutabaga and squash to stck pot. Add apples and sausage and simmer 5 more minutes.

See what other Food52ers are saying.

  • lapadia
  • April

2 Reviews

April February 13, 2014
I loved this soup! I used just butternut squash instead of rutabaga . Had to add more chicken stock. That's it! Will definitely makes this again! Super healthy and filling!
lapadia September 21, 2013
Chicken Apple sausage really caught my eye because I have a tasty soup using them, too, different flavorings. Posted at my website:
Your recipe is on my to make list :)