Last Updated on June 20, 2024 by Michelle
I grew summer squash in my garden this year solely for making this Summer Squash Soup with Sausage and Kale.
Sitting here enjoying it in front of the fire, on a crisp, fall New England day, boy oh boy do I want to say a big “thank you” to my self back in May who planted those squash plants.
But, of course, you don’t need to garden at all to enjoy this amazing soup. You also don’t have to have sausage and kale. I have enjoyed squash soup for many years without including either, but this year I knew I wanted to try to up the deliciousness, and this Summer Squash Soup with Sausage and Kale does not disappoint.
Go here for my standard Squash Soup recipe.
Summer squash soup with sausage and kale
INGREDIENTS
4 cups yellow squash, diced into small cubes
2-2 1/2 cups potatoes diced into small cubes; it’s fine to leave the skin on.
4 cups chicken stock
3 Tbsp butter
1 pound Italian pork sausage
kale (fresh, ripped into small, thin pieces, or dehydrated)
DIRECTIONS
- Place the diced squash and potato pieces into a large stock pot.
- Cover the squash and potatoes with the stock and bring to a boil. Reduce the heat, cover, and simmer until the squash is tender, about 20 minutes.
- Meanwhile, rehydrate kale (if you’re using dried kale), by soaking it in a small bowl of warm water, and cook ground sausage in a skillet.
- Add butter and seasonings and salt and pepper to taste. (See notes.)
- Puree the soup with an immersion blender (or in a blender or food processor) until smooth. Return soup to the pot and reheat for a few minutes, if needed.
- Add cooked sausage and re-hydrated kale. Serve and enjoy.
Notes for making summer squash soup with sausage and kale
- If your squash is young, it’s fine to leave the skin on. If, on the other hand, you let your squash sit in a basket for months after it was picked from the garden (not that I’d know anyone who would do that…) the outer skin will get darker and tough. In that case, take a few minutes to peel off that outer skin.
- It’s fine to leave your skin on your potatoes, if you’d like. Cause I’m all about making things a little easier when you can.
- I use unflavored stock that I make & freeze in 1 cup baggies whenever I’ve cooked a chicken or turkey (or I’ll use ham stock for this soup as well), so I will add a healthy dose of some seasonings, such as dehydrated tomato powder, parsley, oregano, garlic, and salt and pepper.
- Feel free to use any type of sausage you would like in this soup, but we love Italian pork. Go here for more thoughts and recipes for cooking your way through the pig.
- I’ve never tried it, but I’d imagine pumpkin would substitute nicely for squash in this recipe. If you try it, please let me know.
Tell me about your squash soup with sausage and kale…
I’d love to hear from you! If you make the soup please tag me over on instagram (@souly.rested) and show me your deliciousness!
More food to go with your squash soup with sausage and kale:
- Sour Dough Bread Bowls
- Country Style Pork Ribs
- 7 Things You Can Make Better Yourself (podcast episode)
–> Go here to grab my FREE 8-page Pantry Checklist, loaded with discount codes on my favorite things in my kitchen. You’ll be glad you did.
“When you have eaten and are satisfied, bless (praise) the Lord your God for the good land He has given you.” Deuteronomy 8:10
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