The Culinary Works

I love going to my local Farmer’s Market every Sunday and getting inspired by what is in season!

I am lucky enough to have access to a great Farmer’s Market super close to my house (http://www.california-grown.com/Market-times.html) and I try and make it there every week for fresh flowers, veggies, locally made cheese, olive oil, fresh brown eggs and organic grass fed poultry, beef and pork…I always have to walk thru and see everything and plot my plan….then I go back and scoop up what “spoke” to me…and then my little foodie brain starts conspiring on what I can make…oh the possibilities!

Last week – I was drawn in by the beautiful kale and butternut squash. So once I was home, I started looking at my recipes for something to make using both ingredients. I came across a soup recipe that called for acorn squash and kale – hmmm, perhaps substitute butternut for the acorn? Check. And now add some chicken Italian sausage I had picked up to make it a little heartier? Check. Now let’s get to cooking!

Ahhh, soup….there is just something about soup that brings comfort to your soul…I simply love soup. And as the weather turned colder this week, it has been a great supplement to dinner instead of a salad and I have also been enjoying it for lunch with some good crusty bread. I roasted my butternut squash (as it roasted, I prepped all my other items) but you can skip that step and just add raw squash – just let it cook a bit longer until tender.

Squash and Kale Soup

Serves 4

• 2 tbs butter
• 1 medium onion, cut into ½ inch dice
• 2 garlic cloves, chopped
• 2-3 links Italian Chicken Sausage, sliced (optional)
• Coarse salt and ground pepper
• 1 pound butternut squash, peeled, seeded and cut into 1 inch chunks
• 1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn
• 5 ½ cups low sodium chicken broth
• 1 can cannellini beans, rinsed
• 3 sprigs thyme
• Grated parmesan for serving

In large Dutch oven or heavy pot, melt butter over medium heat. Add chicken sausage (if using) and cook 2-3 minutes. Add onion and garlic and cook until fragrant, about 3 minutes. Season with salt and pepper. Add squash and kale and cook until kale wilted – about 3 minutes. Season with salt and pepper. Add broth, beans, and thyme. Bring to a simmer and cook until squash and kale are tender, about 12-15 minutes. Serve with grated parmesan.