Recipe: Kale, Squash and Sausage Soup
Post by Olivia Martino, Registered Dietitian and Co-Owner, Nourish Northwest
The rain in Portland won’t let up and the best thing we can do is learn to embrace it. Many of our clients have been telling us that they have really enjoyed making soups lately, so here is one of my favorites. Wanna learn more? Sign up for our Soups and Stews cooking class on October 24th!
Kale, Squash and Sausage Soup
Adapted from EatingWell: September/October 2007
6 servings, about 1 2/3 cups each | Active Time: 40 minutes | Total Time: 40 minutes
1 tablespoon extra-virgin olive oil
1 winter squash (I have used kaboucha and butternut), peeled, seeded and cubed
1 pound chicken sausage
1 medium onion, finely chopped
4 cloves garlic, minced
2 teaspoons paprika, preferably smoked
1/4 teaspoon crushed red pepper, or to taste (optional)
1 cup white wine
4 plum tomatoes, chopped
4 cups reduced-sodium chicken broth
1 bunch kale, ribs removed, chopped (about 8 cups lightly packed)
- Heat oil in a Dutch oven over medium-high heat. Add squash and saute for 5 minutes.Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits.
4. Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in the chicken sausage and serve.