Go Back Email Link
–+ servings
Curried squash and sausage stew

Curried squash and sausage stew

Hollie Schultz
This soup is absolutely delicious!  A little sweet, a little savory… just right!  The curry flavor is subtle enough that kids will enjoy this but it also makes it interesting enough that an adult will enjoy it too. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 538 kcal

Ingredients
  

  • 2-3 lbs winter squash (or sweet potatoes)
  • 1 onion
  • 3 cloves garlic
  • 16 oz chickpeas you can add a second can if you really like chickpeas
  • 1 bunch kale
  • 4 cups vegetable (or chicken) stock
  • 28 oz diced tomatoes can of tomatoes
  • 14 oz coconut milk
  • 2 tbsp curry powder
  • 1 tbsp brown sugar
  • 1 lb chicken sausage optional

Instructions
 

  • Peel the squash with a regular ol’ vegetable peeler.  Cut the ends off.  Cut the big round part off just to make it easier to manage.  Slice both pieces down the center.  Scoop the seeds out.  Dice the squash.  Toss into your slow cooker.
  • Dice the onion.  Mince three cloves of garlic (or smush them in a garlic press, my favorite time saving tool).  All into your slow cooker.
  • Drain and rinse a can or two of chickpeas.  (Rinsing is really important with any canned beans.  The gooey stuff that’s in a can of beans is LOADED with sodium.  Rinse as much off as you can.)  Into your slow cooker.
  • Add the can of diced tomatoes and their juices to the slow cooker.
  • Add the curry powder and brown sugar.  Once it has cooked for a few hours you can taste the soup to see if you need more seasoning.  If your family likes a little heat, sprinkle a little cayenne or hot smoked paprika in too.
  • Finally add the stock.  It should cover everything in the slow cooker.  If it doesn’t, add a little water.  Add a pinch of salt and a little black pepper. You can always add more later, so don’t overdo it.
  • Let that cook on low for about 6-8 hours or on high for about 4 hours.
  • While it is cooking (or the night before), clean and prepare your kale.  Remove the leaves from the stems.  To do this, fold the leaves so that the stem is like the spine of a book.  Pull the leaves off the stems.  (This is a great task for the kids!) Gather them all together and chop.  They don’t need to be perfect… just chopped!
  • If you’re using sausage, slice it however you like.  I like to do half-circles.  If you get the chicken sausage that is already cooked (most is — check the outside of the package), you can slice and cook it straight out of the freezer.  Add a little oil to a hot pan and toss in the sliced sausage.  Once it is a little browned and hot all the way through, it is done.
  • Add the kale, sausage, and the coconut milk to the slow cooker.  Turn the slow cooker to high and cover.  If you’re using kale, it should take about 20-30 minutes to wilt into the soup.  Spinach would go more quickly.
  • Taste the soup and adjust the seasonings.  Once it is ready, serve as is or over rice or couscous.

Notes

You can definitely assemble this the night before and just pop it in your slow cooker in the morning.
If coconut milk isn’t really your thing, leave it out.  This soup is great without it, although adding the coconut milk gives it a little something extra so I encourage you to try it. 

Nutrition

Calories: 538kcalCarbohydrates: 58gProtein: 24gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 53mgSodium: 1444mgPotassium: 1319mgFiber: 11gSugar: 15gVitamin A: 19033IUVitamin C: 75mgCalcium: 213mgIron: 8mg
Tried this Recipe? Pin it for Later!Mention @BabyGizmo or tag #BabyGizmo!