Spicy butternut squash and sausage soup recipe

  • Serves 4-6
  • 10 mins to prepare and 35 mins to cook
  • 450 calories / serving
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Preheat the oven to gas 4, 180ºC, 350ºF. Take each sausage and make a slit lengthways down the sausage – remove the skin and discard. Shape sausage meat into 3 balls.

Place the butternut squash in a single layer on a baking tray. Sprinkle over the spices, chilli and 2 tablespoons oil, and roughly coat the butternut squash. Cook for about 25 minutes until tender.

Place the sausage balls (dumplings) on a separate tray and cook for about 25 minutes also until browned. Place onion in a large pan with 2 tablespoons oil and cook until slightly tender, but don’t brown.

Remove the sausage balls/dumplings from the tray and keep warm. Add butternut squash to the onion pan and scrape any oil and spice into the pan also. Add hot stock, bring to the boil and simmer for 5 minutes. Using a hand blender or food processor, whiz soup until smooth. Return soup to the pan and bring back to the boil. Add the sausage dumplings. Ladle the soup and dumplings into bowls and serve.

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  • Ingredients

  • 454g of traditional pork sausages
  • 1butternut squash,peeled and cut into small dice
  • 1tsp of ground cumin
  • 1tsp of ground coriander
  • ½tsp of crushed chillies
  • 4tbsp of Olive oil
  • 1onion,thinly sliced
  • 1.1 litres (2pts) vegetable stock
  • Energy 1875kj 450kcal 23%
  • Fat 34g 48%
  • Saturates 10g 50%
  • Sugars 10g 11%
  • Salt 4.6g 77%

of the reference intake
Carbohydrate 21.2g Protein 17.6g Fibre 3.1g


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