Butternut Squash, Kale, and Sausage Soup


It's the middle of October and still 80 degrees in Santa Barbara. As much as I love the sun, I'm definitely missing the beautiful fall colors and cold, crisp air that is back home in Washington. Even though it's hot, I can't help but make recipes that remind me of the colder and cozier fall days that I'm so used to. Wow, I'm getting homesick just thinking about it. 

I created this recipe because of my love for butternut squash. I happened to make this meal the night that some friends spontaneously came over for dinner. They were vegetarians, so I split the soup into two pots and only added sausage to one of them. Both versions were flavorful and delicious. 



  • 4 cloves garlic
  • 1 butternut squash
  • 1 yellow onion
  • 2 tomatoes
  • 1 can navy beans
  • 1 head or a few cups of chopped kale
  • 1 package organic, hot Italian chicken sausage (I found some at Whole Foods. Any sausage that you like would work.)
  • 8 cups chicken broth
  • 1 -2 tsp. oregano
  • 1-2 tsp. thyme
  • salt and pepper to taste
  • grated parmesan to top


  1. Peel the butternut squash, cut open, remove seeds, and chop into smallish cubes. 
  2. Chop onion and garlic cloves. Saute in 1-2 Tbs. of olive oil until the onions become soft.
  3. If you're making the soup with sausage, add the sausage until browned.
  4. Add the chicken broth, butternut squash, oregano, and thyme. Cover with a lid and cook over medium heat for 15 minutes, or until the butternut squash is soft.
  5. Finally, add the kale, beans, and tomatoes. Simmer for another 5-10 minutes.
  6. Add salt and pepper to taste, and serve with parmesan on top.