Tony DiSalvo’s Spicy Sausage, Tuscan Kale and Butternut Squash Soup

As heard on today’s Market Report, here is the recipe from Chef Tony DiSalvo of Whist (after the jump)

Spicy Sausage, Tuscan Kale and Butternut Squash Soup

3 Tablespoons extra virgin olive oil
4 leeks, split and washed, sliced 1/16” thick
2 lbs butternut squash, peeled and diced, ¼”
2 lbs good quality spicy Italian sausage
2 bunches tuscan kale, washed and stems removed
Salt and pepper
3 qts chicken stock
Shaved parmesan cheese
Black pepper

Heat a 6 qt saucepot, over medium heat.  Add the olive oil and sausage.  Brown sausage on all sides and break in to small pieces with a whisk.  Allow fat from sausage to render.  Add sliced leeks and cook until translucent, about 6 minutes.  Add squash and cook for 3 minutes.  Add stock and season.  Simmer for 20 minutes.  Cut kale in to ½” strips and add to soup.  Simmer an additional 10 minutes.  Serve in warm bowls and top with shaved parmesan cheese, fresh ground black pepper and a drizzle of olive oil.

Options:

1-Eliminate sausage and use vegetable stock
2-For a heartier soup, add some cooked grains at the end, ie faro, fregola, Israeli cous cous, or pearled barley.

  • Annie

    Tried this tonight. YUM.

    • hells

      And? how was it?

  • http://paulnelsondental.com Paul

    Just made this and it is great!
    Thanks, Laura.

  • http://www.fxexchangerate.com/ fxgeorges

    Thank you so much, I am SO excited for the adorable baking set :) It encourages even more baking so I am very happy! so lucky!
    Heidi xo