This kale soup is a complete meal with ground turkey, sausage, butternut squash and so much more! Everyone loves this soup!Visit my website: http://www.cooking-mexican-recipes.comMy Free Newsletter: http://www.cooking-mexican-recipes.com/food-ezine.htmlConnect with me on FACEBOOK yet? http://www.RobinInTheKitchen.comTWITTER: https://twitter.com/#!/Robin_Rockin Pinterest: http://www.pinterest.com/rockinrobin14/Instagram: http://instagram.com/RockinRobinCooksKale and Sausage SoupIngredients:5 - 6 cups chicken broth1 1/2 lbs ground turkey3 Aidelle sausage, I used a chicken and apple or use your favorite, sliced into coins5 carrots, sliced into 1/8 inch thick coins and then chopped into smaller pieces2 leeks, rinsed, chopped1 can white beans, drained and rinsed, I only added a little over 1 cup as I didn't want too many beans.1/2 yellow onion, fine dice1 1/2 to 2 lbs. of butternut squash, cubed1 bunch organic kale, rinsed, leaves stripped off of center stalk and torn into bite size pieces3 stalks celery, rinsed, sliced like the carrots2 medium tomatoes, quarteredolive oilsaltpeppergarlic powderDirections:Preheat oven to 425 degrees F.Place the butternut squash in a bowl and toss with a tablespoon of olive oil. Pour out onto a foil lined baking sheet in a single layer. Coat the tomato with oil and pour it onto the same baking sheet but keep them together as you will be removing them from the pan for blending later. Bake the tomato and squash for 25 minutes. After 25 minutes check the squash by piercing with a fork. You want the squash to be just tender enough to eat but not mushy. If your squash is cut in larger pieces, it may take another 5 to 10 minutes to get done.Once done, take the pan out of the oven to cool.While the butternut squash is cooking, let's cook up the leek, onion, celery and carrots. This part is very Important as this is where all the flavor for the soup comes from.In a large frying pan over medium heat, add 1 tablespoon or 2 of olive oil to the pan. Then add the mirepoix. That would be the carrots, leeks, onion, and celery. You need to cook this for at least 20 minutes and up to 30. Stir frequently as it cooks and turn down the heat to medium low if it seems to be cooking too fast.Once the mirepoix is done, let it cool for 5 minutes and then place it into a blender and add the tomato. Add just enough chicken broth to make it blend until it is pureed. You may have to do this in batches depending how large your blender is.Pour this mixture into a stock pot. Add 4 cups of chicken broth to the pot. Add the kale and bring to a boil. Turn the heat to simmer and cover.In the same frying pan, add the ground turkey over medium high heat. Season with salt and garlic powder. Stir and break up the turkey. Once done, drain the fat and add the turkey to the stock pot.Slice the sausage into coins and add to the stock pot. Add the beans. Give everything a stir and taste. You will probably want to add some salt and a little pepper. You may also add more chicken broth depending on the consistency of your soup. Taste again for salt. Bring the soup up to a simmer and add the butternuts squash. Once everything is hot, taste one more time and add salt if needed. Enjoy! Thanks for watching and sharing!Rockin RobinP.S. Please help me spread the word about my channel and website by sharing my content on Facebook, Pinterest, Twitter, Google Plus and any other social media you like to use. It's as simple as copying and pasting this link: https://youtu.be/8KWG-HxHcbE#RockinRobinCooks#butternutsquashsoupMusic by Kevin MacLead http://incompetech.com/. License terms:http://creativecommons.org/licenses/by/3.0/http://creativecommons.org/licenses/by/3.0/legalcodeMusic: www.bensound.com" Song JazzyFrenchyMusic: http://www.bensound.com/royalty-free-music
