Zippy Squashage Kale Soup

Zippy Squashage Kale Soup

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  • 1 lb. hot Italian sausage
  • 1 T olive oil
  • 1 med. onion, diced
  • 4 cloves garlic, minced
  • 1 tsp crushed red pepper flakes
  • 3 stalks celery, diced
  • 3 med. carrots, peeled and diced
  • 3 C butternut squash, peeled and cut into ½-inch cubes
  • 8 C vegetable broth or chicken broth
  • 2 C kale, trimmed and chopped
  • Salt and pepper
  • Parmesan cheese
  • Toasted squash or pumpkin seeds


  1. Before browning, remove casing from sausage, if necessary. Brown sausage over medium heat breaking apart any large pieces as it cooks; set aside.
  2. In large pot heat oil over medium heat; add onion, garlic, and red-pepper flakes; cook until soft, stirring 2 to 3 minutes. Add celery, carrots, squash and broth; bring to a boil. Reduce heat and simmer until squash is tender, 25 to 30 minutes.
  3. In a blender/food processor, puree half the soup. Return to pot; add kale and sausage. Simmer until kale is wilted 10 to 15 minutes. Add salt and pepper (to taste).

Toasted Seeds:

  1. Heat 1 tsp olive oil and 1 tsp butter in frying pan over medium heat until butter melts; add seeds and cook, stirring frequently until golden brown and slightly puffed – 15 to 18 minutes. Sprinkle with salt.
  2. Serve soup in large bowls. Garnish with parmesan cheese and toasted seeds.
Zippy Squashage Kale Soup
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