Italian sausage and kale soup with butternut squash and black garlic
Gluten-Free, Dairy-Free, Soy-Free, Paleo
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.
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
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.
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.