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 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