Butternut Squash Soup with Seared Kielbasa and Toasted Brussels Sprouts

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings 4 servings
Recipe Ingredients:
  • 2 tbsp. olive oil
  • 1/4 cup minced yellow onion
  • 1 clove garlic minced
  • 1 tsp. smoked paprika
  • 1/2 tsp. dried thyme
  • 1/4 tsp. cayenne pepper (more if desired)
  • 32 fluid oz. Pacific Foods Organic Creamy Butternut Squash Soup Light in Sodium
  • 2 tbsp. butter or oil of choice
  • 8 ounces kielbasa sausage sliced
  • 2 cups brussel sprouts halved and outer layers peeled off
  • 1/2 tsp. salt
  • Heat the olive oil in a medium soup pot over medium-high heat
  • Add in the onion and cook for 4 minutes.
  • Stir in the garlic, paprika, thyme, and cayenne. Continue cooking for one minute.
  • Slowly stir in the Organic Creamy Butternut Squash Soup Light in Sodium. Bring to a boil, reduce heat, and allow to simmer.
  • In a large skillet or sauté pan, melt the butter over medium-high heat. Add in the sliced kielbasa to one half of the pan and the brussels sprouts to the other half
  • Stirring infrequently, cook until the sausage is seared and the brussel sprouts are golden brown. Remove from heat.
  • To serve, ladle the soup into bowls and top with kielbasa slices and brussel sprouts.