Sweet Potato, Kale and Sausage Soup

14 Dec

MMMM this soup.

Sweet potato soup has been a winter staple in our house for a while now.  It can be thrown together pretty quickly, and I almost always have the ingredients on hand – sweet potatoes, onion, garlic, chicken or veggie stock.  Cook those things together on the stove until the potatoes are fork tender and puree with an immersion blender until silky smooth.  You’ll swear there is cream in there, but there isn’t!  Hearty, filling, feel-good food.

This is one of our favorite twists – the addition of smokey, salty sausage and kale, wilted into the soup in the last 20 minutes.

For this soup, we used a combo of sweet potato and butternut squash.  You could use all sweet potato or all winter squash – whatever you have.

Spice ’em how you like ’em and throw them into a pre-heated oven at 425 degrees.  I used garlic powder, chili powder, oregano and cumin.  Don’t forget salt, pepper and olive oil!  Depending on how large you chopped your veggies, the roasting could take anywhere between 25-45 minutes.  Just keep an eye on them and toss them at least once during the roasting process.  You want them to be soft and starting to crisp up on the edges.

While your veggies are roasting, you can chop up your sausage and cook it with a little bit more olive oil over medium until crispy.  We used kielbasa.  You can use whatever you like – Italian, smoked, Polish (but, maybe not breakfast sausage…).  Check ingredients, and go for something more natural if you are into that kind of thing.  This is local, organic kielbasa – just beef, garlic, celery water, salt and spices.

Once cooked, remove sausage from the pot and cook a chopped onion and some garlic in the olive oil left in the pot.  Once the onions are starting to caramelize, your potatoes and squash should be about done!

If so, dump them into the pot with enough chicken stock to cover everything and puree with a hand blender or regular blender until smooth.  (Note: If using a regular blender, I’ve heard, don’t fill it all the way to the top, and don’t close the lid completely.  Something about steam causing the whole thing to explode and shattered glass and boiling hot soup going everywhere….)

Now, here the fun part….

What? Kale is the fun part?

Yes, it’s so good in this soup!  Trust me!

Remove the stems, wash and chop the kale into bite sized pieces, them throw into the soup with the cooked sausage.  Stir it all together, cover and simmer for about 20 minutes.  The kale will be cooked through, but still have some bite!

There really is no recipe for this.  I just eyeball everything and taste as I go.  If the soup is too thick, add some more chicken stock.  Make sure you salt and pepper along the way.  When you serve this up you can add a drizzle of olive oil or some freshly shaved cheese on top to make it fancy.  It’s also great with a side of crusty baguette to sop up every last drop!  We just served ours straight up, and it was perfect.



3 Responses to “Sweet Potato, Kale and Sausage Soup”

  1. Kim Wike December 15, 2011 at 1:54 pm #

    I love variations on Sweet potato soup. I usually add butternut to mine too. I like to add some heat to counteract the sweetness of the potatoes and squash.

    So you cooked the potato with the stock and pureed it, and roasted the butternut? Or you roasted it all?

    • The Fancy Apron December 15, 2011 at 4:02 pm #

      Hey Kim! I roasted the sweet potatoes and the butternut squash together. Sometimes I roast, sometimes I cook in the stock.

  2. Jen Novelli December 15, 2011 at 3:28 pm #

    Delicious! We gotta have these recipes to keep the winter blues in check! Thanks!

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