Spicy Chicken Sausage and Lentil Soup

We love the addition of acorn squash to this soup, making it the perfect lunch or starter for any harvest-themed celebration.


Preparation Time: 20 MINUTES


Cooking Time: 40 MINUTES


Yield: 6 to 8 servings

Measurements Ingredients Savings Availability
1 tbs.  Vegetable Oil $ Add to Shopping list
1 cup  Onion $0.89 ea Add to Shopping list

Cut into 1/4-inch cubes (about 1 large onion)

1 cup  Celery Weekly Special $1.99 ea. or 2/$3 - Save $0.90 Add to Shopping list

Cut into 1/4-inch cubes (2 medium stalks)

1 tsp.  Garlic Cloves $ Add to Shopping list

Chopped (1 large clove)

8 cups  Chicken Stock $ Add to Shopping list

Or water

1/2 tsp.  Thyme $ Add to Shopping list


1 tsp.  salt $ Add to Shopping list
1/2 tsp.  Freshly ground black pepper $ Add to Shopping list
Acorn Squash $ Add to Shopping list
8 oz.  Freshly Made Italian Sausage Weekly Special $2.99 lb. - Save $2 lb. Add to Shopping list

Veal or any spicy Italian sausage, cut into 1-inch pieces.

1 lb.  Lentils $ Add to Shopping list

Washed, rinsed and inspected for small stones.

1 large  Cloves $ Add to Shopping list

1. Cut the acorn squash in half through the stem. Scrape out the seeds. Cut the squash into segments following its natural ridge lines. With a sharp paring knife, peel the skin off each segment then cut the peeled squash into 1/2-inch cubes (you should have about 21/2 cups). Set aside.


2. Place a pot over high heat. Add the vegetable oil and sausage. Cook the sausage for 5 minutes, turning it, until it browns lightly.


3. Remove the sausage from the pan, set it aside, then add the cubed squash, onions, celery, garlic, and chicken stock. Cook for 5 minutes. Add to the pot the clove, reserved sausage, lentils, thyme, clove, salt, and freshly ground black pepper. Bring the liquid to a boil then reduce the heat and simmer for 35 minutes, or until the lentils are tender. Remove clove.


4. Remove 3 or 4 cups of the soup and purée it in a food processor or blender. Return the purée to the pot. Adjust the seasonings to taste.


5. To serve, ladle the soup into warm bowls and garnish with Country Bread Croutons or crumbled feta cheese.