Even though it is still hovering in the 70s here in Southern California, I've been craving winter comfort foods and soup. I randomly had the main ingredients for this in my fridge and they actually go quite well together. This soup is hearty enough to be a meal on its own or a nice complement to a salad and grilled cheese (as pictured). The sausage takes care of most of the seasoning and it freezes and reheats well as lunch!
1 tbsp olive oil
1 small butternut squash
4 cups kale, torn into small pieces
1 onion, chopped in small pieces
1/2 lb hot Italian sausage, casings removed (pork sausage works as well!)
4 cups chicken broth (can increase to make it more soupy)
1 tsp Italian seasoning
Preheat oven to 375. Cut the butternut squash in half lengthwise, scoop out the seeds, brush with olive oil and sprinkle a little salt on the surface. Roast for 45 minutes. (You could skip this step and just cook the squash longer in the soup.) Peel and cut squash into 1 inch pieces. Heat oil over medium heat in large soup pot and add onions. Cook about 5 minutes, stirring frequently. Add sausage and break up using the spoon. Cook, still stirring frequently, for another 10-12 minutes until the sausage is browned and cooked through. Add the squash, kale, broth and Italian seasoning and cook another 15 minutes or so. Taste, add salt and pepper to taste.