Creamy Roasted Butternut Squash, Kale + Sausage Soup

butternut squash soup

Need some healthy Thanksgiving leftover ideas? Swap the sausage in this recipe for turkey and you have a super healthy + tasty soup!

roasted butternut squash sausage kale soup

This soup has quickly become one of my all time faves! It’s creamy, a little spicy [you can make is less spicy if needed] and hearty. It’s perfect for a dreary Fall day. This soup is also super easy to make and is a great way to get your veggies in.

Squash are one of those veggies that most people are too intimated to experiment with, but I promise, once you prepare squash once you will realize just how easy and tasty it is! Butternut squash is especially easy to peel and cube which is how I used it in this recipe.  Pureeing veggies into soups is a great way to get that creamy effect without adding cream [i.e. it’s dairy free]. I hope you love this soup as much as I do!

Here are the ingredients

oasted butternut squash sausage kale soup ingredients

Creamy Roasted Butternut Squash, Kale + Sausage Soup

Servings: 4-6

INGREDIENTS

  • 1 medium butternut squash, peeled + cubed
  • 1/2 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]
    • or use 2 cups of shredded leftover turkey
  • 3 large handfuls chopped kale, ribs removed
  • 1 bell pepper, diced [any color]
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper [use more or less for desired spiciness]
  • 1 tsp red pepper flakes, optional
  • 1 cup water

DIRECTIONS

Preheat oven to 350 degrees. 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 1/2 inch cubes. Place on baking sheet lined with parchment paper or foil, add 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp red pepper flakes [if you are using them]. Roast for 40-45 minutes until vegetables are fork tender, stirring occasionally to prevent sticking. 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. In a large soup pot on medium-high heat add 1 tbsp olive oil. Add bell pepper, sausage, cayenne pepper, oregano, thyme, 1/2 tsp salt + 1/4 tsp pepper. Cook, stirring occasionally until sausage is slightly charred and bell pepper is tender [3-5 minutes]. Reduce heat to medium, add kale and cook until wilted [another 3-5 minutes]. Add chicken stock, butternut squash puree and coconut milk. Stir until well combined. Serve warm.

5.0 from 2 reviews
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.

 

 

 

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Angela Freed

3 Comments

  1. I love this soup! It’s so rich and creamy and has a kick from the red pepper flakes and sausage. I used a kale/swiss chard/ spinach blend and it was yummy. I’ll probably add a little less red pepper flakes to make it a little milder for our taste buds. But, I’ll definitely add this to my “keeper” list. Plus it was fun to make! 🙂

  2. This Soup is so delicious – with unexpected flavors! And it’s so easy – even a very challenged cook like me can find success. Thank you for sharing it. 🙂

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