Best 3 Turkey Sausage Butternut Squash Kale Soup Recipes
Indulge in the delectable symphony of flavors with our tantalizing Turkey Sausage, Butternut Squash, and Kale Soup. This hearty and wholesome soup is not only bursting with nutrition but also offers a culinary journey that will warm your soul. Each spoonful is a harmonious blend of savory turkey sausage, tender butternut squash, and earthy kale, all simmered in a rich and flavorful broth. Accompany your meal with a delightful selection of recipes featured in this article, including a zesty Lemon Tahini Dressing, a crunchy Spiced Pecan Topping, and a comforting Vegan Cornbread. Join us on this culinary adventure as we explore the depths of flavors and textures that this soup has to offer!
Let's cook with our recipes!
BUTTERNUT SQUASH AND ITALIAN SAUSAGE SOUP
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.
- In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.
- In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.
- Serve the soup in bowls, garnished with the crispy sage leaves.
TURKEY SAUSAGE, BUTTERNUT SQUASH & KALE SOUP
Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. -Laura Koch, Lincoln, Nebraska
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes., Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 838mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
BUTTERNUT SQUASH AND KALE SOUP
The sweetness of the squash counteracts the bitterness of the Kale. This soup is a good source of antioxidants.
Provided by Marlena
Categories Greens
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- If desired, sautee onions undil tender and then add the rest of the ingredients except salt and pepper.
- Otherwise, just dump all ingredients except salt and pepper in a pot.
- Bring to a boil, then turn down to simmer. Let it simmer on medium-low heat about 15 minutes. It is done when squash cubes are soft but still hold their shape. If desired, add salt and/or pepper to taste.
- Note: I don't measure when I make this soup, the amounts of ingredients don't need to be exact.
Nutrition Facts : Calories 38.4, Fat 0.1, Sodium 3.3, Carbohydrate 9.8, Fiber 1.6, Sugar 2.1, Protein 0.9
Tips:
- Choose fresh and flavorful ingredients: Use ripe butternut squash, kale, and turkey sausage for the best flavor.
- Don't overcrowd the pot: If you're using a smaller pot, cook the ingredients in batches to prevent overcrowding.
- Season to taste: Add salt, pepper, and other seasonings to taste. You can also add a pinch of red pepper flakes for a little heat.
- Serve with crusty bread or crackers: This soup is perfect for a cold day, and it's even better when served with crusty bread or crackers.
Conclusion:
This turkey sausage, butternut squash, and kale soup is a delicious and healthy meal that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a hearty and flavorful soup, give this one a try. You won't be disappointed!
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