Meal Kit
Italian Sausage and Butternut Squash Soup
with kale and Asiago
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage
- 8 oz. Cubed Butternut Squash
- 2 oz. Kale
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1 oz. Shredded Asiago Cheese
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⅘ oz. Tuscan Herb Butter
- 1 Tbsp. Tomato Puree
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½ oz. Flour
- 2 tsp. Chicken Broth Concentrate
- 2 Garlic Cloves
- ½ tsp. Poultry Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) Mqg1Xr3n
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Calories570
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Carbohydrates30g
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Net Carbs26g
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Fat40g
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Protein27g
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Sodium1950mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using 16 oz. Italian sausage, follow same instructions as 8 oz., working in batches if necessary.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Roast the Butternut Squash
Halve any large butternut squash pieces to roughly match smaller pieces.
Place butternut squash on prepared baking sheet and toss with 2 tsp. olive oil, poultry seasoning, and 1/4 tsp. salt. Spread into a single layer.Roast in hot oven until tender, 20-25 minutes, tossing once halfway through.While butternut squash roasts, continue recipe. -
2 Prepare the Ingredients
Stem kale and finely chop.
Mince garlic. -
3 Cook the Sausage
Remove Italian sausage from casing, if necessary.
Place a medium pot over medium-high heat and add 1 tsp. olive oil. Add Italian sausage to hot pot and break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add garlic and butter (to taste) and stir occasionally until combined and melted, 30-60 seconds. -
4 Add the Broth
Add tomato puree and flour to hot pot. Stir until combined and no dry flour remains, 30-60 seconds.
Add 2 cups water, chicken base, and a pinch of salt and pepper. Bring to a simmer.Once simmering, stir occasionally until slightly thickened, 4-6 minutes. -
5 Finish Soup and Finish Dish
Add kale to hot pot and stir occasionally until tender, 2-3 minutes.
Remove from burner. Gently stir in roasted butternut squash.Plate dish as pictured on front of card, garnishing with shredded cheese. Bon appétit!
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