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
Brown the sausages: 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.
Sauté onions & carrots: 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.
Stir in potatoes, then the butternut squash and garlic. Cook for a minute or two.
Add liquid 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.
Stir in kale: 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.
Add sausage and beans: 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.
9 ounces sausage is based on 3 smaller sausages, which is the size the chicken and turkey sausages I use tend to use. 2 larger sausages would be comparable.
You want a minimum of 4 cups of kale. That might be a good amount if your family hasn’t warmed up to kale yet, but I typically use closer to 6 cups.
You can use one sweet potato instead of the butternut squash. Or you can choose to skip the squash entirely; the soup will still be tasty, but just missing that sweet offset to the spices in the dish.
Turkey or chicken sausage can be used in place of the traditional pork.
This kale soup is great the 2nd day! Store covered in the refrigerator and gradually reheat on the stove top when you are ready to eat it again.
Keywords: soup, kale soup, Portuguese soup, Portuguese kale soup