Soup, kabocha squash, pumpkin, collard greens, sausage, bacon chicken broth
Perfect for fall, this soup is a one pot meal. Kabocha squash, collard greens sausage and bacon in a rich chicken broth

 

I was browsing one of my favorite blogs, British Blokes Cooking,  when I came across a great looking recipe for Milton’s sausage and potato soup.  I guess I shouldn’t read food blogs on an empty stomach because I got REALLY HUNGRY!   Now, here’s the thing, I can never follow a recipe…NEVER (almost never).  I get inspired by them but then I take off in a completely different direction.  In a nod to my Southern roots I used collard greens instead of the kale that was in the recipe.  I went to the market and saw some beautiful Kabocha squash that I absolutely could not resist.  I had some smoked sausage and some of my homemade bacon in the fridge and I omitted the cream altogether.   This soup was FANTASTIC!!   The broth was smokey and slightly spicy from the bacon and sausage and a little sweet from the squash.

So here it is, my kabocha squash and collard green soup recipe, I hope you try it or are inspired by it.   Either way I’d like to hear about what you cooked and how you change things up.

kabocha squash, squash, pumpkin, collard greens
Kabocha squash and collard greens. If you can’t find a kabocha squash you can substitute butternut or acorn squash or a pie pumpkin.  Kabocha squash is referred to as Japanese pumpkin, it’s orange flesh (rich in beta carotene) is sweeter than acorn or butternut squash
Saute chopped onions and collared greens in rendered bacon fat.  Add smoked sausage, kabocha squash and chicken broth
Saute chopped onions and collared greens in rendered bacon fat. Add smoked sausage, kabocha squash and chicken broth

Kabocha squash and Collard Greens Soup

4 ounces of diced bacon1 small onion diced (about ½ cup)1 bunch of collard greens washed and julienned ( about 15 ounces)1- 12 ounce package of smoked sausage sliced

1 small kabocha squash (about 1 pound) cut into 3/4 inch cubes (substitute butternut or acorn squash or pie pumpkin)

3 cups of chicken broth

Cook diced bacon over medium heat to render the fat from the bacon.  Remove the bacon and save, keep the bacon fat in the pot.Add onion into the bacon fat and sauté until translucent for about 4 minutes. Add collard greens into the pot and stir around to wilt greens a bit.Add sausage, kabocha squash and chicken broth.  Simmer on medium-low for about 20 minutes or until squash is tender.You could also bring the soup to a simmer then put it in the oven and let it cook, covered, gently at 300 degrees for 35-40 minutes or until squash is tenderTop soup with reserved bacon, serve and enjoy
33 Comments

33 Comments on Fall Soup Recipe-Kabocha Squash (pumpkin) Soup with Sausage and Collard Greens

    • sweetsavant
      October 14, 2014 at 7:52 pm (7 years ago)

      Its a great fall recipe. The smokey broth is so satisfying.

      Reply
  1. Stacie
    October 30, 2013 at 2:59 pm (8 years ago)

    That looks interesting good. I love the greens and the sausage, but the squash would be different for me.

    Reply
    • sweetsavant
      October 30, 2013 at 9:20 pm (8 years ago)

      If you don’t care for squash try sweet potato instead. That would be delicious, too

      Reply
    • sweetsavant
      October 29, 2013 at 8:45 am (8 years ago)

      You can certainly substitute beef or turkey sausage. Add a few drops of liquid smoke in place of bacon and it will be delicious

      Reply
  2. Elle C Wolfe
    October 28, 2013 at 10:39 pm (8 years ago)

    Okay, this looks so good! And it is getting to be soup season, I always think soups as the temps drop.

    Reply
    • sweetsavant
      October 30, 2013 at 9:23 pm (8 years ago)

      This soup is a perfect one pot meal for fall. Makes me want to start a fire in the fireplace and snuggle up

      Reply
  3. Jennifer Salter
    October 28, 2013 at 2:41 pm (8 years ago)

    OH yumminess! This looks delicious… I’ve never in my life had collard greens… That might have to change and soon!

    Reply
    • sweetsavant
      October 30, 2013 at 9:24 pm (8 years ago)

      Give it a try, I grew up eating collard greens and I love them

      Reply
  4. Chrishelle
    October 28, 2013 at 10:33 am (8 years ago)

    Super yum. I am going to have to try Kabocha squash soup this fall season. The addition of bacon and collard greens takes it to a whole new level. I am trying this recipe this weekend.

    Reply
    • sweetsavant
      October 30, 2013 at 9:25 pm (8 years ago)

      Please let me know how it comes out when you make it. I’d love to hear if you make any changes to the recipe. ENJOY/1

      Reply
  5. Ange (@angejim0531)
    October 28, 2013 at 4:08 am (8 years ago)

    Mmm kabocha squash sounds perfectly delicious for the crisp Fall night$s!!

    Reply
    • sweetsavant
      October 30, 2013 at 9:26 pm (8 years ago)

      mmmm It sure is. Very sweet taste and good texture

      Reply
  6. Cara
    October 28, 2013 at 3:31 am (8 years ago)

    I’ve never had squash, ever. I’m actually scared to cook with it! That said, they say we eat with out eyes first and soup looks yummy!

    Reply
    • sweetsavant
      October 30, 2013 at 9:27 pm (8 years ago)

      Don’t be scared. Give it a try, you may like it…and if you don’t, well no harm done

      Reply
  7. brett
    October 28, 2013 at 2:28 am (8 years ago)

    Wow. That’s a whole lot of soup awesome with sausage, bacon and collard greens… I haven’t tried Kabocha but I’m adding to my grocery list for tomorrow. I’m all about soups lately- perhaps obsessed

    Reply
    • sweetsavant
      October 28, 2013 at 2:33 am (8 years ago)

      Kabocha squash is so good. It’s very sweet with a crisp texture

      Reply
  8. Melissa Jennings
    October 28, 2013 at 12:32 am (8 years ago)

    Your Kabocha Squash Soup with Sausage and Collard Greens looks like the perfect recipe on a cold fall day! YUM!

    Reply
    • sweetsavant
      October 28, 2013 at 2:34 am (8 years ago)

      It really is perfect for fall. If you make it please let me know

      Reply
  9. Ashley
    October 28, 2013 at 12:26 am (8 years ago)

    Your Kabocha Squash and Spinach by itself looks like a good salad, not just a good soup.

    Reply
    • sweetsavant
      October 28, 2013 at 2:38 am (8 years ago)

      You could certainly have it as a salad. If you shred the collards fine, roast the squash and dress it with olive oil and a little Sherry vinegar

      Reply
  10. Antionette Blake
    October 27, 2013 at 3:36 am (8 years ago)

    oh my…this looks absolutely delicious – love collards but don’t use pork so will substitute it with smoked turkey – got my crock pot soup for next week – thanks for sharing the recipe.

    Reply
    • sweetsavant
      October 28, 2013 at 2:35 am (8 years ago)

      Turkey sausage would be perfect for this recipe

      Reply
  11. The Vulgar Chef
    October 26, 2013 at 9:12 pm (8 years ago)

    this soup would kick the common colds ass!

    Reply
    • sweetsavant
      October 26, 2013 at 11:24 pm (8 years ago)

      HA! Yes I think it would. Thanks so much for commenting

      Reply
  12. Milton SaltXtravaganza Benson
    October 26, 2013 at 12:46 pm (8 years ago)

    O wow! I feel like a celebrity!!! I am so glad you were inspired by my recipe, Chef Overton, and may I say that I can’t wait to try your version. I have done a variation of what you made, using chopped ham and swiss chard and omitting the cream altogether, as well. Anyway, thanks again so much for mentioning me and please know you now have a new follower. God bless and I wish you much success!!!

    Reply
    • sweetsavant
      October 26, 2013 at 11:28 pm (8 years ago)

      Awesome, I’m so glad to hear from you. Your version with the cream and potatoes sounds absolutely delicious and I am going to try it very soon.

      Reply
  13. British Blokes Cooking
    October 26, 2013 at 12:11 pm (8 years ago)

    You truly were inspired! This looks absolutely fabulous, to coin a phrase. We must let Milton know. Well done you

    Reply
    • sweetsavant
      October 26, 2013 at 11:31 pm (8 years ago)

      I’ve got to make the original version soon. The cream and potatoes are still on my mind

      Reply
      • British Blokes Cooking
        October 27, 2013 at 12:04 am (8 years ago)

        Ah…things on your mind always get you! Milton was really happy and pleased he inspired you and has started following you on Facebook too! So have we, to our shame until Milton did that we didn’t realise! Xxx

        Reply
        • sweetsavant
          October 28, 2013 at 2:36 am (8 years ago)

          YAY!! Happy to have you all.

          Reply

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