This hearty and healthy kale soup is a meal in itself, perfect for lunch on a cold day. The soup is deliciously balanced with earthy, sweet kabocha squash, salty, spicy, meaty chorizo sausage, and fresh kale greens.
Total carbs 24g, net carbs 20g
It was a cold, dreary, rainy day in November. I scanned my fridge for leftovers to eat for lunch. In my fridge were leftover slices of spicy chorizo sausages, an oven roasted whole kabocha squash, and a bunch of fresh kale. I tossed these ingredients into a pot of chicken stock, added seasonings, and simmered me up some soup. It really hit the spot.
Kale soup with roasted kabocha squash and spicy chorizo sausage ingredients:
This leafy green vegetable holds up well in soups and stews.
Studies have shown that eating kale helps suppress the increase of blood sugar after a meal. It is full of fiber and has tons of vitamins and minerals like Vitamin A and Vitamin K. Eat kale for good health.
This recipe calls for roasted kabocha squash. If you are starting off with an uncooked squash cut it into cubes first.
Chorizo is a type of spicy pork sausage. You can use any sausage you like, really. Good substitutes are kielbasa, andouille and Italian sausage. Avoid sausage made with non-meat fillers or added sugars. Sometimes kielbasa can have added sugar. Check the package label.
Equipment you’ll need:
You’ll need a large soup pot with lid and a ladle.
How to serve this soup
This soup is a complete meal in itself. Just serve this soup hot in a cozy bowl.
How to store this soup
Refrigerate leftover soup in a sealed container for up to 5 days.
Frequently Asked Questions
If you don’t like kale, try this recipe and you will stop thinking that way. Kale can be unappetizing and it can be delicious. Make kale delicious. That being said, feel free to substitute kale with your favorite green leafy vegetable.
To roast kabocha squash, just place the whole squash on a baking sheet intact. Bake in a 350°F oven for 1 hour. Cool completely before handling. You can make this ahead of time and keep refrigerated for up to a week. When you are ready to use it, just split it open with a knife and use a spoon to scrape out the pulp and seeds. The seeds are edible. If you want to eat the seeds, you can wash the pulp away from the seeds, then roast the seeds in the oven until crisp.
Kabocha squash is sweet and earthy with a dense, creamy texture.
Squashes like kabocha squash, my favorite type of squash, can fit a low-carb budget with only 9 grams of net carbs per serving. A serving size is 1 cup of squash. The fiber and starches in the squash helps you feel full. If you watch your portion size, kabocha squash can be Keto-friendly too.
Kabocha squash contains a fair amount of anti-oxidant rich Vitamin A. 1 cup of kabocha squash provides 300% of the daily recommended value of vitamin A. It is absolutely worth eating. The dark green skin is also good to eat. You may find gnarly bits on the skin, just peel them off with a knife or vegetable peeler.
This handcrafted clay donabe was made with love by my friend, ceramic artist, Asia Sosnowski @senearthenware. It comes with a lid. You can even cook with it on the stovetop or in the oven.Print
This is an easy and hearty soup of spicy chorizo sausage, kabocha squash and kale, that might make you start liking kale.
1 kabocha squash, roasted (about 1 pound or about 2 cups) cut into chunks, seeds and pulp removed
1 bunch kale (3 cups), shredded
1 package (12 oz) spicy chorizo sausages, sliced
1 quart chicken stock
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon coriander
1/4 teaspoon ancho chili powder
1/4 teaspoon allspice
1/4 teaspoon vanilla extract
Combine ingredients in a large soup pot. Then boil over high heat for 5 minutes. After 5 minutes, lower the heat and let simmer for about 15 minutes or until vegetables are tender. Add more time if you are starting with raw kabocha squash. Cook squash until fork tender.
One serving is 2 cups. This recipe serves 4.
The seasonings are optional, but recommended. If you don’t have them don’t sweat it (pun intended).
The green rind on the kabocha squash is edible and tasty. You can leave it on or remove it. I leave it on because it is delicious and I like how it looks.
- Category: Soup
- Method: Boiling
- Cuisine: American
Keywords: low-carb, spicy, chorizo sausage, kabocha squash, kale, stew, easy, simple, under 5 ingredients, less than 30 minutes