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
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.
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.