Sausage, kale, and butternut squash soup with black garlic

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 550 Calories/Serving

35 – 45 Minutes

Black garlic bears little resemblance to its fresh equivalent: To make it, the cloves are held at about 140°F for weeks at a time, until they turn their extraordinary color. Loaded with umami and antioxidants, they taste like savory candy. In this soup, they act like a bouillon cube, subtly seasoning the broth to give it delicious depth.


  • ½ pound loose mild Italian pork sausage
  • 1 red onion
  • 1 to 2 celery ribs
  • Black garlic cloves
  • Fresh thyme
  • ¾ pound peeled chopped butternut squash
  • 1 bunch kale
  • Fresh flat-leaf parsley
  • 1 cup chicken stock
  • 1 teaspoon sherry vinegar



Prep the sausage, onion, and celery

  • Drain the sausage on a paper-towel-lined plate.
  • Peel and coarsely chop the red onion.
  • Trim the ends from the celery; cut the ribs on the diagonal into ½-inch lengths.


Cook the sausage

In a pot over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the sausage, season with salt and pepper, and cook, stirring to break up any lumps, until browned but not yet cooked through, 3 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate. Do not wipe out the pan.
While the sausage cooks, prepare the black garlic and thyme.


Prep the black garlic and thyme

  • Trim the root ends from the black garlic cloves and remove the peel; using the side of a knife, smash the garlic.
  • Strip the thyme leaves from their stems.


Start the soup

In the same pot used for the sausage, add 1 tablespoon oil; warm over medium-high heat until hot but not smoking. Add the squash, red onion, celery, black garlic, and thyme. Season with salt and pepper. Cook, stirring occasionally, until the vegetables have begun to soften and caramelize, 5 to 7 minutes.
Meanwhile, prep the kale and parsley.


Prep the kale and parsley; finish the soup

  • Strip the kale leaves from the stems; coarsely chop the leaves.
  • Strip the parsley leaves from their stems; coarsely chop the leaves.
Add the kale to the pot with the squash mixture, season with salt and pepper, and cook until wilted, 2 to 3 minutes. Add the sausage, chicken stock, and 2 cups water. Season with salt and pepper, if necessary. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are completely tender, 12 to 15 minutes.
Remove the soup from the heat and stir in the parsley and vinegar.



Ladle the soup into bowls and serve.

Nutrition per serving: Calories: 550, Protein: 18 g, Total Fat: 38 g, Monounsaturated Fat: 23.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 9 g, Cholesterol: 35 mg, Carbohydrates: 39 g, Fiber: 9 g, Added Sugar: 0 g, Sodium: 1080 mg

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