When the weather turns blustery and cold, I crave a hearty bowl of soup to keep me warm. This sausage, kale and butternut squash soup with warm you up from the inside out. Stonyfield challenged its YoGetters to use their yogurt in our fall recipes and this soup fit the bill. Similar recipes call for heavy cream, but I used a combination of milk and Stonyfield Greek yogurt to create a healthier version. (Printable recipe at end of post.)
I use plain yogurt in a lot of my baking. We also use Stonyfield Greek yogurt instead of sour cream when we have taco night. Check out the image above for more substitutions for mayonnaise, oil and buttermilk. (Click for a larger version). We don’t even buy sour cream anymore. I’d rather keep a carton of plain yogurt in the fridge. We even use it for our tuna salad (half yogurt, half mayo).
With the addition of butternut squash and sweet Italian sausage, the soup with make your taste buds dance with its sweet and savory flavors. If you don’t like kale, Swiss chard works well in the soup too. I saved time by buying prewashed, bagged kale.
The kids actually liked the soup, even Sophia. She actually ate everything in the soup except for the butternut squash. I think it might have been the first time she ate kale and liked it. Jaxson went for the beans. So I’ll take that as a winning recipe for my hard to please kids, right?
Try out the recipe and let me know what you think.
- 1/2 red onion, diced
- 3 cloves of garlic
- 1 pound sweet mild Italian sausage
- 1 cup of whole milk
- 1 cup of plain Stonyfield Greek Yogurt
- 1 32oz carton of low sodium chicken stock
- 2 cups butternut squash, cut into approximately 1" cubes
- 1 can of red kidney beans (or white beans), drained and rinsed
- 3 cups of kale, coarsely chopped.
In a dutch oven or large pot on medium high heat, cook onions and garlic.
Remove sausage from casing (if needed) and add to pot. Break up sausage with spoon so it cooks in bite sized chunks. Cook until sausage is browned. Remove any excess fat.
In a bowl, whisk whole milk and Greek yogurt until yogurt dissolves into the milk. Make sure to break up all lumps.
Add carton of chicken broth, yogurt mixture, butternut squash, beans, and kale into pot.
Stir and bring to a boil. Turn down heat and let it simmer for 20-25 minutes or until squash is cooked. Add salt and pepper to taste.
Serve with crusty bread.
As a Stonyfield YoGetter, I received product coupons in order to participate in this recipe challenge. All opinions are my own.