Sausage, Spinach, and Squash Soup

Sausage, Spinach, and Squash Soup

September is here and already there’s a chill in the air. The perfect night for preparing a toddler-friendly bowl of soup, in sum. Use any small pasta shape, such as mini shells, pennette, or farfalline for this recipe.


  • 2 Field Roast Italian sausage links, chopped
  • 1/2 cup cooked spinach, chopped
  • 1/4 cup leek, chopped
  • 1 tablespoon olive oil
  • 4 cups low-sodium vegetable broth
  • 1 pound precut butternut squash
  • 1/4 cup small pasta
  • French bread
  • Earth Balance butter
  • Nutritional yeast
  1. Heat the olive oil in a large saucepan over medium-high heat. Add the sausage, spinach, and leek; cook for 4 to 5 minutes, until the sausage is browned.
  2. Add the broth and squash. Bring to a simmer, then continue to cook for 5 minutes. Add the pasta and cook for an additional 7 minutes.
  3. Meanwhile, prepare the croutons: cut the French bread into slices, and spread each with the desired amount of butter and a sprinkle of nutritional yeast. Broil for about 1 minute, and serve with the soup.

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