Tony DiSalvo’s Spicy Sausage, Tuscan Kale and Butternut Squash Soup

As heard on today’s

Market Report, here is the recipe from Chef Tony DiSalvo of

Whist (after the jump)

3 Tablespoons extra virgin olive oil

4 leeks, split and washed, sliced 1/16” thick

2 lbs butternut squash, peeled and diced, ¼”

2 lbs good quality spicy Italian sausage

2 bunches tuscan kale, washed and stems removed

Salt and pepper

3 qts chicken stock

Shaved parmesan cheese

Black pepper

Heat a 6 qt saucepot, over medium heat. Add the olive oil and sausage. Brown sausage on all sides and break in to small pieces with a whisk. Allow fat from sausage to render. Add sliced leeks and cook until translucent, about 6 minutes. Add squash and cook for 3 minutes. Add stock and season. Simmer for 20 minutes. Cut kale in to ½” strips and add to soup. Simmer an additional 10 minutes. Serve in warm bowls and top with shaved parmesan cheese, fresh ground black pepper and a drizzle of olive oil.

Options:

1-Eliminate sausage and use vegetable stock

2-For a heartier soup, add some cooked grains at the end, ie faro, fregola, Israeli cous cous, or pearled barley.