Creamy Roasted Butternut Squash, Kale + Sausage Soup
Author: 
Recipe type: Soup
Serves: 4-6
 
Ingredients
  • 1 medium butternut squash, peeled + cubed
  • ½ can unsweetened, full-fat coconut milk
  • 2 Tbsp olive oil
  • 4 cups organic chicken stock
  • 4 Aidell’s chicken sausage, sliced into bite-size pieces [I used the jalapeno mango variety]
  • 3 large handfuls chopped kale, ribs removed
  • 1 bell pepper, diced [any color]
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • 2 tsp dried oregano
  • ½ tsp cayenne pepper [use more or less for desired spiciness]
  • 1 tsp red pepper flakes, optional
  • 1 cup water
Instructions
  1. Preheat oven to 350 degrees.
  2. To prepare squash, cut the squash in half at the neck [where the slender part begins to fatten]. Using a vegetable peeler, peel both pieces of squash. The short, squatty section of squash contains seeds, so cut it in half and remove the seeds using a spoon. Then chop all the squash into ½ inch cubes.
  3. Place on baking sheet lined with parchment paper or foil, add 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper and 1 tsp red pepper flakes [if you are using them].
  4. Roast for 40-45 minutes until vegetables are fork tender, stirring occasionally to prevent sticking.
  5. Remove from oven and add to blender with 1 cup water [be sure not to tightly seal lid on blender when adding super hot ingredients; I like to use a towel as my lid in this case to let some air through]. Puree until smooth [add extra water, if needed, until the mixture is a thick puree]. Set aside.
  6. In a large soup pot on medium-high heat add 1 tbsp olive oil. Add bell pepper, sausage, cayenne pepper, oregano, thyme, ½ tsp salt + ¼ tsp pepper. Cook, stirring occasionally until sausage is slightly charred and bell pepper is tender [3-5 minutes].
  7. Reduce heat to medium, add kale and cook until wilted [another 3-5 minutes].
  8. Add chicken stock, butternut squash puree and coconut milk.
  9. Stir until well combined. Serve warm.
Recipe by Angela Freed at https://www.angelafreed.com/creamy-roasted-butternut-squash-kale-sausage-soup/