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
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Ingredients
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2 cups
rutabaga, peeled 1/2" dice
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2 cups
butternut squash, peeled 1" pieces
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3 tablespoons
olive oil
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salt
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pepper
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1
large onion diced
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1 teaspoon
Ras El Hanout (or curry powder)
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8 ounces
red lentils
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1
14.5 oz. can fire roasted tomatoes
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1 quart
chicken stock
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2 cups
kale, coarsely chopped, packed
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2 cups
sweet peeled apple(mcintosh, gala, fuji etc.), 1/2" diced
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4
chicken apple sausages previously cooked, browned and sliced 1/4"
Directions
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Toss rutabaga and butternut squash with olive oil, salt and pepper and roast until tender (20 minutes) in 400 oven
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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.
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Add rutabaga and squash to stck pot. Add apples and sausage and simmer 5 more minutes.
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