Fall Vegetable Sausage & Kale Soup

A mix and match of all of the fall vegetables in my fridge. Just peel, roast, simmer and blend!

The base of this soup is perfect as is but I love adding sausage and kale into it to make it a little more filling and extra protein. I also love adding sneaky nourishment into my soups with hidden vegetables blended in and chicken bone broth.

Fall Vegetable Sausage & Kale Soup

8 Servings | Cook time: 45 minutes

Notes: I really threw in whatever veggies sounded good and nourishing, you could easier swap, remove or add. Other squashes, bell peppers, zucchini, all would be yummy!

Ingredients:

• 1 tbsp olive oil

• 1 medium butternut squash, peeled and cut into cubes

• Sweet potato, peeled and cut into cubes

• 1 yellow squash, peeled and diced

• 1 cup cherry tomatoes

• 3-4 large carrots, peeled and cut into 1-2” chunks

• 3-4 ribs of celery, cut into 1-2” chunks

• 1 onion, quartered

• 1/2 head of garlic with peels still on

• Salt and Pepper

• 1/2 tsp each cinnamon, fennel, chili powder

• 1/8 tsp cayenne pepper

• 1 lb ground sweet Italian sausage

• 2 cinnamon sticks

• 2-4 cups kale, deboned and chopped

• 4 cups low sodium chicken broth

• 2 cups low sodium chicken bone broth

• 2 cups unsweetened almond milk

• A few tablespoons half and half

• Pumpkin seeds and creme fraise, for topping

Directions:

1. Preheat oven to 400F and line 2 large sheet pans with foil or parchment paper.

2. Add all of the veggies to the sheet pans and toss with olive oil and spices. Arrange everything in a single layer.

3. Bake for 30-35 minutes, tossing halfway, until fork tender.

4. While the veggies are baking, add sausage to a large dutch oven or pot one medium heat. Use a wooden spoon to break up into small pieces. Brown the meat until cooked through. Remove the meat and drain off any excess fat from the pot.

5. Remove veggies from the oven. Take the garlic out of the skin and it and all of the veggies to the pot over medium heat along with 4 cups of chicken broth.

6. Bring everything to a boil, add rosemary and cinnamon sticks and lower to a simmer for 15 minutes.

7. Turn off the heat, remove cinnamon sticks and use an immersion blender to blend everything until smooth.

8. Add sausage, kale and bone broth to the soup and return to a simmer for another 5 minutes or until the kale has softened.

9. Add in the almond milk and optional half and half (adding more or less depending on consistency, you can also add more chicken broth as needed).

10. Serve warm topped with pumpkin seeds and (optional) a drizzle of creme fraise or half and half.

    

    
    

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