Equipment
Ingredients
Base and Aromatics
- 15 ml olive oil
- 350 g kielbasa or chorizo sausage, diced into half-moons
- 2 leek, white and light green parts only, sliced
- 4 garlic, minced
Vegetables and Broth
- 600 g butternut or acorn squash, peeled, seeded, and cubed into bite-sized pieces
- 800 g cannellini beans, canned, drained and rinsed
- 1000 ml chicken broth
- 150 g lacinato kale, stems removed, leaves roughly chopped
Seasonings
- 3 g smoked paprika
- 2 g dried thyme
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the Dutch oven over medium heat. Add the olive oil and the diced sausage. Sauté until the fat renders and the edges turn brown and crispy. If using raw fresh sausage instead of smoked, ensure it reaches a safe internal temperature of 74C/165F.
Add the sliced leeks directly to the rendered sausage fat in the Dutch oven. Sauté stirring occasionally with a wooden spoon until softened.
Stir in the minced garlic, smoked paprika, and dried thyme. Sauté briefly just to toast the spices and release the garlic oils.
Add the cubed squash, drained cannellini beans, and chicken broth to the pot. Stir well, scraping the bottom of the pot to release any browned bits. Bring the mixture to a rolling boil at 100C/212F.
Reduce the heat to low, cover the pot, and simmer the soup gently at approximately 95C/203F until the squash is tender enough to be easily pierced.
Stir the chopped kale into the simmering soup. Leave uncovered and continue to simmer gently until the kale is wilted and tender.
Remove the Dutch oven from the heat. Taste the broth and season with the kosher salt and black pepper as needed. Let the soup rest briefly so the flavors can meld before serving.
Chef's Notes
- For the best texture, especially when making ahead, use Lacinato kale (also known as dinosaur or Tuscan kale). It has a sturdier structure than curly kale and holds up perfectly to reheating without turning mushy.
- If you prefer a thicker, stew-like consistency, let the soup cool completely and refrigerate it overnight. The starches in the beans and squash will naturally swell and thicken the broth by the next day.
- Be cautious with your salt additions early on. Smoked sausages and store-bought broths carry varying levels of sodium, and as the soup reduces slightly during the simmer, the saltiness will concentrate.
Storage
Refrigerator: 5 days — Store in an airtight container. The soup thickens as it sits; add a splash of water or broth when reheating.
Freezer: 3 months — Freeze in individual portions. The squash may soften further upon thawing, enriching the broth.
Reheating: Reheat gently on the stovetop or in a microwave until it reaches an internal temperature of 74C/165F.
