Butternut Squash, Kale and Sausage Soup

  • 3 Tablespoons grapeseed oil, divided
  • 1 – 10 ounce cooked smoked turkey kielbasa sausage (nitrite free) cut into ¼ inch-thick slices
  • 1 large onion, chopped
  • 2 large or 4 small minced garlic cloves
  • 2 pounds cooked and cubed (into bite sized pieces) butternut squash
  • 1 pound cubed yams (sweet potatoes or sunchokes also work well)
  • 6 cups chicken broth (may use low salt version)
  • 1-9 ounce bag fresh baby kale (spinach or collards work well also)
  • 1 bay leaf
  • 1 teaspoon paprika (optional)

  1. Heat 2 tablespoons oil in large, sturdy pot over medium heat.
  2. Brown sausage in oil.
  3. Add garlic and onions to pot and cook until translucent, stirring frequently (about 3 minutes).
  4. Add butternut squash and potato and cook until tender (about 10 minutes).
  5. Add broth and bay leaf, bring to a boil, scraping sides then reduce heat to low and cover, simmering to help combine flavors (about 15 minutes).
  6. Add sausage to soup and then stirm in Kale or toher greens and simmer until wilted (about 3 minutes).
  7. Stir in 1 tablespoon oil and season with salt and pepper, and paprika (if desired).
  8. Divide into bowls and enjoy!