Italian sausage and kale soup with butternut squash and black garlic

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Italian sausage and kale soup with butternut squash and black garlic

Paleo, Dairy-Free, Gluten-Free, Soy-Free

2 Servings, 660 Calories/Serving

35–45 Minutes

Nothing like its fresh counterpart, black garlic delivers an umami hit to this paleo main-course soup, which tastes as good rewarmed the next day as it does right off the stovetop.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound fresh loose mild Italian pork sausage (contains pork and spices)
  • 1 red onion
  • 1 or 2 celery ribs (about ¼ pound total)
  • 1 or 2 sprigs fresh thyme
  • 1 or 2 cloves unpeeled black garlic
  • 15 ounces chopped peeled butternut squash
  • 1 cup vegetable broth
  • 7 ounces chopped kale
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 teaspoon sherry vinegar

Chef's Tip

Make It Ahead
This soup tastes just as good (maybe even better) the next day. Prep and cook through Step 3, then let cool, cover, and refrigerate overnight. When dinner time rolls around the following evening, rewarm over medium heat until the broth is simmering and the sausage and squash are heated through. Chop and add the parsley and vinegar and serve.

Nutrition per serving

Calories: 660, Protein: 26g (52% DV), Fiber: 10g (40% DV), Total Fat: 44g (68% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3g, Saturated Fat: 10g (50% DV), Cholesterol: 70mg (23% DV), Sodium: 1210mg (50% DV), Carbohydrates: 49g (16% DV), Total Sugars: 12g, Added Sugar: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Brown the sausage

  • Cut a small corner from the sausage packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a medium sauce pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sausage and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Using a slotted spoon, transfer the sausage to a plate. Do not clean the pot.
While the sausage cooks, start preparing the remaining ingredients.

2

Prep the remaining soup ingredients

  • Peel and coarsely chop the red onion.
  • Trim the ends from the celery; cut the celery on the diagonal into ½-inch lengths.
  • Strip the thyme leaves from the stems.
  • Trim the root ends from the black garlic cloves and remove the peel; using the side of a knife, smash the garlic.

3

Cook the soup

In the same pot used for the sausage, warm 1 tablespoon oil over medium-high heat until hot but not smoking. Add the butternut squash, onion, celery, and thyme and season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften and caramelize, 5 to 7 minutes.
Add the sausage and any accumulated juices, vegetable broth, and 2 cups water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the sausage is cooked through, 8 to 10 minutes. Add the kale and black garlic, season with salt and pepper, and cook, stirring occasionally, until the kale is just wilted, 2 to 3 minutes.
When the soup is almost done, chop the parsley.

4

Prep the parsley; finish the soup

  • Strip the parsley leaves from the stems; coarsely chop the leaves.
Remove the pot from the heat and stir in the parsley and sherry vinegar. Season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls and serve.