Ingredients

The following ingredients have 6 Servings
  • 9 ozs andouille sausages (I often like to use turkey sausage for a healthier dish)
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 3 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 3 medium potatoes, chopped
  • 2 cups butternut squash, peeled and chopped
  • 4 cups chicken stock
  • 2 1/2 cups of water
  • 1 bunch of kale (at least 4 cups) stems removed & coarsely chopped
  • 1 14.5 oz can red kidney beans
  • pinch crushed red pepper flakes
  • salt to taste

Instruction

  • Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
  • Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
  • then the butternut squash and garlic. Cook for a minute or two.
  • after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
  • After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
  • Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you’ve got the time! When it’s cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.