{Slow Carb Spinach, Sausage & Butternut Squash Soup}

Trying to find recipes that don’t contain any of the food items you aren’t “allowed” to have while on the slow carb (4-hour body) diet can be exhausting. But one thing I’ve started to do is just experiment with replacements. My mother called me the other night raving about a soup she made, so I asked her for the recipe. She began going through the grocery list and said the dreaded word…POTATOES. {insert audible sigh} “I can’t have potatoes.” I whined. She laughed and continued telling me the ingredients.

After I hung up the phone with her I wanted that soup so badly. So I stood in my kitchen and thought hard about what could substitute for a potato in the soup, but wouldn’t taste awful. I decided to try some butternut squash instead. Now keep in mind, I’m in maintenance mode and not on my first slow carb rodeo, so if you are, I’m afraid you’ll have to find another substitute. Butternut squash is considered too starchy for beginners but is allowed while you are maintaining (in small portions).

If you aren’t in maintenance mode or you don’t care about this silly slow carb thing, then please stay with me here. I LOVE butternut squash. I especially love it with butter and cinnamon. Yummmm! But that’s not what I’m talking about today. I’m talking about substituting it for potato in a soup. My mother made this soup sound like it was fantastic, so I decided to give it a whirl. Guess what? She was right! It really was so delicious and I didn’t exactly follow the recipe, so I’ll tell you the way I made it instead.

You’ll need:

  • 1 small onion, diced
  • 1 package Hillshire Farms Beef Kielbasa, cut into 1-inch pieces
  • 1 small package of spinach
  • 1 can of black beans, drained and rinsed
  • 1 20oz bag of frozen butternut squash
  • 16 oz Chicken Broth (I usually buy the 24oz box and use it throughout the week)
  • 1/4 cup water
  • 2 tbl olive oil
  • 1/2 square Land O Lakes Saute Express – Savory Butter & Olive Oil
  • Salt & Pepper to taste
  • Okay, so here’s what you do:

    1. In a large pot, heat your olive oil over medium-high heat.
    2. Once the olive oil is heated, cook your sausage until its browned on either side.
    3. Drop in your Saute Express and your diced onion.
    4. After the onion is nice and translucent, put in the spinach, beans and butternut squash.
    5. Then, pour the chicken broth and water over the pot. It will be a little hard to stir right now (b/c of the frozen butternut squash) but just give it some time.
    6. Put a lid on the pot and let it cook for about 10 minutes (until it begins to boil), stirring occasionally. I added a little bit of salt and pepper while it was cooking, but I find with the kielbasa it doesn’t really require too much salt, but that’s just my taste.

    And that’s that. It really was super good, like so good I was sad when the leftovers were gone. AND it’s really pretty! I know that sounds weird, but it’s just so colorful with the green and yellow and pink and black, just a really pretty dish.

    Let me know if you do try it out. I would love to know what you think. Enjoy!!

    Linked up at: Buns in my Oven, Kitchen Meets Girl, The Thriftiness Miss, One Project Closer, Spatulas on Parade

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    6 thoughts on “{Slow Carb Spinach, Sausage & Butternut Squash Soup}”

    1. Thank you for sharing your recipe on Foodie Friends Friday Linky party. This looks delicious! I love butternut squash!

      Please come back today to vote for your favorite recipes!

      Kelly {Adorned Well}
      One of the co-hosts of Foodie Friends Friday Linky Party

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