Hello and welcome to another month of Secret Recipe Club! We were off in December for the holidays, but now back in full swing.
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
This month I was super excited to get assigned the blog Natural Noshing. The blog’s author, Nora, is a natural, whole foods enthusiast and her recipes are simple, healthy and all sound amazingly delicious!
One of my New Year’s quasi-resolutions was to eat healthier– and by healthier I don’t mean lowfat and low sugar (screw that– I love food), but rather less-processed, more natural foods. We’ve been eating a lot more simpler meals full of veggies and all natural meat. So I was excited to scroll through all of Nora’s healthy recipes!
Right off the bat, I pinned a bunch of recipes (and I’ll definitely try them all): Chipotle-Rubbed Salmon Tacos, White Turkey Chili and Sausage, Kale and Squash Soup. It was a chillier day when I went grocery shopping for my SRC recipe, so the soup was especially tickling my fancy!
Sausage, Kale and Squash Soup
(adapted from Natural Noshing)
- 1 tbsp coconut oil, olive oil, or butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 Italian sausages, casings removed
- 4 cups uncooked butternut squash, peeled and cut into 1/2-inch cubes
- 8-10 button or baby bella mushrooms, sliced
- 5 cups low sodium chicken broth
- 1/4 tsp red pepper flakes
- 1 small bunch of kale, washed, de-stemmed and torn into pieces
- Salt and fresh ground black pepper, to taste
- Grated Parmesan, for serving
In a large soup pot, heat oil over medium-high heat. Add onion and cook for 5-6 minutes until soft. Add garlic and sausage and cook until meat is cooked through, about 5 minutes, stirring frequently and breaking up the meat into small pieces.
Add squash and mushrooms and cook for one minute, stirring occasionally. Add crushed red pepper.
Pour in broth, then bring to a boil. Add torn kale and cover. Reduce heat and let simmer for 10-15 minutes or until squash is cooked through. Season with salt and pepper to taste.
Serve topped with Parmesan, with a side of crusty bread!
The soup turned out amazingly. It was warm and hearty and the sweet butternut contrasted perfectly with the salty sausage and earthy kale and mushrooms. I really look forward to trying some of Nora’s other healthy recipes!