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Italian sausage and kale soup with butternut squash and black garlic
Paleo, Dairy-Free, Gluten-Free, Soy-Free
2 Servings, 660 Calories/Serving
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.
Wash produce before use
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.
While the sausage cooks, start preparing the remaining ingredients.
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.
Cook the soup
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.
Prep the parsley; finish the soup
- Strip the parsley leaves from the stems; coarsely chop the leaves.