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Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts is the perfect healthy, hearty weeknight fall meal.
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Butternut Squash and Sausage "Stoup" with Crispy Brussels Sprouts

This hearty yet healthy stew and soup hybrid is full of the tastiest fall produce like butternut squash, kale and a topping of crispy Brussels sprouts.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 4 servings

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 of a white onion, diced
  • 3 cloves garlic, minced
  • 1 stalk of celery, diced
  • 1 carrot, diced
  • 1/2 of a medium butternut squash, peeled, seeded and diced
  • 1 bay leaf
  • 4 cups chicken stock
  • Parmesan rind (optional)
  • 3 cups packed kale, destemmed and chopped
  • 1/2 cup white wine
  • 12 ounces precooked Italian chicken sausage (sweet or spicy), sliced
  • Salt and pepper to taste
  • 1/2 cup olive oil
  • 2 tablespoons bacon grease (or 2 additional tablespoons olive oil)
  • 2 cups thinly sliced Brussels sprouts (about 8 sprouts)

Instructions

  • Warm olive oil and butter in a large Dutch oven over medium heat. Once butter is melted, add onion and garlic and saute until translucent and fragrant, about 5 minutes. 
  • Add celery, carrot and butternut squash and saute another 5 minutes. 
  • Add bay leaf, chicken stock and Parmesan rind (if using) and bring to a low boil. 
  • Stir in kale, white wine and sausage and let simmer until kale is wilted and sausage is heated through. Season with salt and pepper to taste and keep warm on low heat until ready to serve.
  • Once your soup is prepared, make your crispy Brussels sprouts. Heat olive oil and bacon grease (if using) in a large, deep saute pan over high heat. Once oil is sizzling, drop in sliced Brussels sprouts. If the sprouts are going to be crowded in your pan if you use a whole batch, you can split them up into two batches. 
  • Fry Brussels sprouts until they look frazzled with dark brown edges. Strain out of oil and place on a plate lined with a paper towel to drain and crisp up. 
  • When you’re ready to eat, ladle the soup into bowls and top with Brussels sprouts.