Butternut Squash-Sausage Soup
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Ingredients
- 1 (16-oz) pkg sweet Italian sausage, casings removed
- 6 cups low-sodium chicken broth
- 2 (12-oz) pkg frozen peeled, cubed butternut squash
- 2 cups chopped onion
- 6 cloves garlic, minced
- 3 fresh thyme sprigs
- 1 (28-oz) can whole peeled tomatoes, drained and chopped
Instructions
- Cook sausage in a large nonstick skillet over medium-high heat 5 minutes or until browned, stirring to crumble.
- Combine sausage, broth, squash, onion, garlic, thyme, and tomatoes in a 6-quart slow cooker.
- Cover and cook on LOW 6 hours or until squash is tender; discard thyme.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
378
|
378
|
| Fat (g) | 11 | 11 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 26 | 26 |
| Carb (g) | 43 | 43 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1244 | 1244 |
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