Kabocha Squash, Chickpea, and Sausage Soup

"A chunky soup filled with seasonal vegetable, fresh herbs, chickpeas, and sausage. It is hearty, comforting, and delicious."
-- @cokocooks
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 5

Recipe Card


  • 1/2 pound ground sausage or turkey sausage
  • 1/2 large kabocha squash
  • 8 oz fresh spinach chopped
  • 1 whole head of celery
  • 1 whole small red onion
  • 1/2 bunch fresh thyme
  • 4 cups vegetable broth
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon salt or more to taste
  • 1 can chickpeas
  • 2 cloves garlic


  • Step 1

    1) In a medium skillet brown sausage or turkey sausage until fully cook and set aside 2) In a large pot add 1 Tbsp of olive oil to medium high heat and sauté chopped onion, celery, squash and garlic for 5 - 7 minutes or until vegetables start to soften. 3) Add in vegetable stalk, thyme, salt and pepper and cook until all vegetables are fork tender. About 10-20 minutes depending on how big the vegetable chunks are. 4) While the soup cooks finely chop the spinach 5) Once the vegetables are soft, add the spinach, beans, and sausage and cook until spinach is welted and everything is warmed. 6) Serves 4-6 people and store in an air tight container and keep in refrigerator for up to 5 days or in the freezer for 3 months.

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