Sweet meat winter squash, sausage, smoked paprika and rutabaga noodles come together in this soothing Smoky Squash, Sausage and Kale soup.
I know, I know…more winter squash recipes. And more soup because we have had the rainiest fall in years and nothing sounds better than soup on a wet and dreary day. Actually, I think rainy days are beautiful, even more so when soup is involved.
You can use buttercup squash (what I used) or sub in acorn or butternut squash. You want to end up with 2 1/2 to 3 cups of roasted squash for this recipe.
While the squash is roasting, you can commence making the soup. This is a wonderful full bodied soup, not too thick and not too brothy…but just right.
The flavor comes from bone broth, sausage, onions and smoked paprika. A word to the wise…use low sodium (store bought) broth or low salted bone broth because the sausage is salted and I’ve found that little to no salt is needed to finish off this soup in the end.
And for texture, color and to stretch into a rarely used veggie, but one to pay attention to, I added spiraled rutabaga.
Never used rutabaga? It’s a cross between a turnip and cabbage. And to spiralize it for this recipe it was peeled and cut partially down the center.
Cutting it partially down the center created a shorter noodle, making eating these noodles in soup easier, kind of like a macaroni noodle. A great trick I learned from reading the truly inspirational cookbook Inspiralized by Ali Maffucci.
After I pulled the squash out of the oven, I popped the spiraled and seasoned rutabaga in and roasted it for just 7 minutes. Why bother? Because it gets sweeter after roasting, that’s why.
The onions, seasonings, squash, sausage, and broth cook together for 20 minutes. The coconut milk, kale and rutabaga noodles get added last thing. Do NOT judge this soup until it’s wrapped up! It got raves from my husband (who is my best critic), has a different flavor profile (nice change of pace), is a meal in a bowl and is nutrient dense.
A fresh green salad made the meal complete, simple and satisfying.
I hope you like it as much as we did!
Smoky Squash, Sausage and Kale Soup (serves 6)
olive oil or avocado oil
salt and pepper
2 – 3 lb. buttercup squash, cut in half, seeds scooped out (about 2 1/2 to 3 cups cooked)
2 tablespoons avocado or olive oil
1 teaspoon minced garlic
1 yellow onion, chopped
1 lb. country pork sausage
1 teaspoon smoked paprika
pinch of cayenne pepper
4 cups homemade beef bone broth, or store-bought (low sodium)
2 cups peeled and spiraled rutabaga
1 cup full fat coconut milk
3 cups stemmed, chopped lacinato kale
salt and pepper to taste, if needed
Preheat oven to 425 degrees.
Rub olive oil inside and outside of cut squash. Sprinkle inside lightly with salt and pepper. Place upside down in a Pyrex pan, cover and bake for 30 minutes, or until very tender.
While the squash is baking, heat a 6 quart pot on medium heat, add oil and when oil shimmers, add garlic and onions. Stir and saute until onions are translucent, about 5 minutes.
Add the country pork ground sausage, smoked paprika and pinch of cayenne pepper, breaking it up with a wooden spoon, combining it with the aromatics and letting it brown.
When squash has completed roasting and tender, remove from oven and carefully scoop out the orange flesh, into a bowl, mashing it up as you go.
Add roasted squash and bone broth (or store-bought broth) to the sausage mixture. Bring to a boil, turn heat down, cover and simmer for 20 minutes.
Spread the rutabaga noodles out on a rimmed baking sheet lined with parchment paper. Season with a splash of olive oil (1 tablespoon) and season lightly with salt and pepper. While oven is still hot from cooking the squash, pop the seasoned rutabaga noodles in a 425 degree oven for 7 minutes. Remove and set aside.
When soup has completed simmering, add coconut milk, rutabaga noodles and chopped kale. Simmer until kale wilts, about 10 minutes. Taste test, add salt and pepper as needed. The amount of salt varies depending on the saltiness of your sausage and broth.