Kale Soup With Sausage, Butternut Squash & More by Rockin Robin

Kale Soup With Sausage, Butternut Squash & More by Rockin Robin

today we’re making kale and sausage soup now I’ve got this thing loaded up guys we’re putting all kinds of vegetables in there I love the soup it’s got some celery and carrots and onions I’ve got some white beans some ground turkey some sausage butternut squash I tell you it’s packed with nutrition and you’re going to love it so I’m rock and Robin and I’m going to show you how to do it right after [Music] this all right guys this soup is so delicious on a cold wintry day you know it’s just and it’s nutritious and it really is satisfying so let’s go over those ingredients here’s what we have we have some Adele sausage these are already cooked and they have lots of different flavors and the ingredients are really the best in my opinion I like the fact that they’re non GMO and they’re gluten-free Etc I also have some ground turkey here uh Tomatoes I cut into quarters and here we have some butternut squash which you can buy already cut up like this or you can cut it yourself over here I’ve got some kale now with the kale what you want to do is give it a nice rinse you know get all the dirt off of it and then peel all of the leaves off of the main stem that runs down the center of each piece then once you do that then you’re just going to want to tear the pieces into bite-sized pieces so that it’s easier to eat here I have my uh what’s called A Mir POA this is a French term and it’s just a combination of carrots celery and onion now I’m using a leak for my onion in this case here because leaks work really well in soup soup and and it has a very mild taste and we’ll also need some chicken broth which I have here I’m using an organic brand and we have some white beans which you can either use canned or you can do like I did is I cooked mine or first I soaked them overnight the beans in some water it helps to release the uh lytic acid in there makes it easier to digest that’s why I soak them and then they cooked up in some water in you know just merely 30 minutes or so we’ll need some olive oil salt and pepper and a little Parmesan cheese cheese for garnish we’re going to start off by roasting our butternut squash and the tomatoes in the oven so I have my oven preheating to 425° and I’m adding a little bit of olive oil to the butternut squash and I’m just going to toss it up a little bit and I’m just going to pour it out onto my tray here I have a foil covered tray just to Mak easier uh clean up so you want to spread those out so that you know they’re in a single layer and with the Tomato I’m just going to drizzle a little bit oil over this and just coat them a little bit and add them to the tray now we’re going to roast these in the oven like I said 425 for about 20 minutes or until the butternut squash is soft so in the oven we [Music] go while our butternut squash is roasting in the oven now is the time we’re going to start cooking up our Mir POA so I’ve got my frying pan here over medium medum high heat and I’m going to add a tablespoon or so of olive oil and now I’m going to add the Mir POA so just going to pour this oop pour that in and we’re going to sauté this until the carrots and everything get nice and soft and the onions you know cook down a little bit and this is where we’re going to get a lot of our good flavor and then I’ll give just a little touch of salt to this all right so our Mir P here has been cooking for actually about 20 minutes I want to get those carrots nice and soft so this is uh this looks like it’s done now and I’m going to turn off the heat and I’m going to let this cool it’s been 30 minutes so now I’m going to pull out the butternut squash and the tomatoes and I’m going to let them sit here and cool as well all right so I’m going to place all of the Mir POA into the blender it’s cooled off a bit you want to let it cool for about 5 minutes before you try and uh put it in your blender now I’m also going to place the tomatoes in here as well the roasted tomatoes so we’ll plop those right in there and now I’m going to add just a little bit of some chicken broth maybe maybe a cups worth just to liquefy this and then we’ll blend it up so I’m going to pour this into my big pot and I’m going to add some chicken bro I get all that out of there add that to our pot now we’re going to cook up our turkey just going to place that in my same frying pan that I used before cooking this over medium high heat add a little salt a little pepper and I’m going to add a little bit of garlic powder all right our turkey looks like it’s done you want to drain off the fat and then I’m going to add it to the [Music] soup it’s time to add the butternut squash and I’m going to add another container of chicken broth now you can add as much as you like it thin so obviously add more if you like it really really thin I like mine a little bit on the thicker side now I’m going to slice up the sausages just cut them into thin little wheels now I’ve got the soup going right now on on low I want to make sure it’s nice and hot because we still have to cook it some more with the kale in it and I’ll just toss these in so I’m going to add the kale now and we’re going to cover it and then we’re going to simmer it for about 20 minutes or until the kale gets to the consistency that you like I like it pretty pretty soft so I’m just going to toss all this in seems like a lot but it’s going to cook down so don’t worry and I’m going to add just a little bit more of that chicken broth toss all that [Music] in all right guys we’re ready for our last addition our soup has been simmering now for about 20 minutes and you can see that the kale has cooked down quite a bit so did you notice I haven’t added the beans yet and the reason is is I didn’t want them to get mushy so I’m adding them right now at the end and then we’ll be able we’ll just let this you know simmer for another one or 2 minutes till they get hot and then we can serve this up all right guys our soup is done and I’m telling you it smells really good in here oo that’s a hot soup let me tell you yeah you got to check this out wow this looks so good so hearty and it’s a cool evening and I am can’t wait to dig in I tell you all right here we go here’s our soup it’s smells really really good guys I oh and let’s add a little bit of Parmesan cheese if you like I I love parmesan cheese just a little sprinkle you know I can take taste it’s going to be really hot I don’t want to get burnt Bo I tell you guys the flavors it’s it’s rustic it’s it’s warm it’s it is delicious guys and I really do hope you’ll try it guys if you can do me a favor and share the video on Facebook or social media that you like to use it all helps me out really I do appreciate it very much so thanks for watching Everybody if you haven’t subscribed yet you like this video you want to see more go ahead and click that button up there and you’ll be notified when a new video comes out all right guys leave me a comment let me know how you like the video and we’ll see you next time thanks for watching [Music]

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Kale and Sausage Soup

Ingredients:
5 – 6 cups chicken broth
1 1/2 lbs ground turkey
3 Aidelle sausage, I used a chicken and apple or use your favorite, sliced into coins
5 carrots, sliced into 1/8 inch thick coins and then chopped into smaller pieces
2 leeks, rinsed, chopped
1 can white beans, drained and rinsed, I only added a little over 1 cup as I didn’t want too many beans.
1/2 yellow onion, fine dice
1 1/2 to 2 lbs. of butternut squash, cubed
1 bunch organic kale, rinsed, leaves stripped off of center stalk and torn into bite size pieces
3 stalks celery, rinsed, sliced like the carrots
2 medium tomatoes, quartered
olive oil
salt
pepper
garlic powder

Directions:
Preheat oven to 425 degrees F.

Place the butternut squash in a bowl and toss with a tablespoon of olive oil. Pour out onto a foil lined baking sheet in a single layer. Coat the tomato with oil and pour it onto the same baking sheet but keep them together as you will be removing them from the pan for blending later.

Bake the tomato and squash for 25 minutes. After 25 minutes check the squash by piercing with a fork. You want the squash to be just tender enough to eat but not mushy. If your squash is cut in larger pieces, it may take another 5 to 10 minutes to get done.

Once done, take the pan out of the oven to cool.

While the butternut squash is cooking, let’s cook up the leek, onion, celery and carrots. This part is very Important as this is where all the flavor for the soup comes from.

In a large frying pan over medium heat, add 1 tablespoon or 2 of olive oil to the pan. Then add the mirepoix. That would be the carrots, leeks, onion, and celery. You need to cook this for at least 20 minutes and up to 30. Stir frequently as it cooks and turn down the heat to medium low if it seems to be cooking too fast.

Once the mirepoix is done, let it cool for 5 minutes and then place it into a blender and add the tomato. Add just enough chicken broth to make it blend until it is pureed. You may have to do this in batches depending how large your blender is.

Pour this mixture into a stock pot. Add 4 cups of chicken broth to the pot. Add the kale and bring to a boil. Turn the heat to simmer and cover.

In the same frying pan, add the ground turkey over medium high heat. Season with salt and garlic powder. Stir and break up the turkey. Once done, drain the fat and add the turkey to the stock pot.

Slice the sausage into coins and add to the stock pot. Add the beans. Give everything a stir and taste. You will probably want to add some salt and a little pepper.

You may also add more chicken broth depending on the consistency of your soup. Taste again for salt. Bring the soup up to a simmer and add the butternuts squash.

Once everything is hot, taste one more time and add salt if needed. Enjoy!

Thanks for watching and sharing!
Rockin Robin
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