Honeynut Squash Zuppa Toscana by @spinachandbacon

1h23
Hard

6 servings

🎃

900 g

Honeynut Squash

🫒

30 ml

Olive Oil

🧅

150 g

Onion

🥓

30 ml

Bacon Fat

🌭

450 g

Ground Italian Chicken Sausage

🍲

950 ml

Chicken Bone Broth

🥔

600 g

White Sweet Potato

🧄

6 g

Garlic

🧂

7.5 g

Sea Salt

🧂

1.5 g

Seasoning Salt

🌿

0.5 g

Oregano

🥛

180 ml

Half And Half

🥬

80 g

Kale

🧂

Salt

🌶️

0.5 g

Pepper

🧀

Parmesan Cheese

Preparation Steps

  1. Step 1/12

    Halve the 2 honeynut squash lengthwise and remove the seeds. Rub the cut sides with 2 tbsp olive oil, salt, and black pepper.

    honeynut squash
    olive oil
    sea salt
    black pepper
    🔪chef's knife
    🪵cutting board
    🥄measuring spoons

  2. Step 2/12

    Place the squash cut-side up in the air fryer. Roast at 400°F (204°C) for 23 min, then cool until safe to handle.

    honeynut squash
    🍴spatula

  3. Step 3/12

    Slice the onion. Heat 2 tbsp bacon fat in the large pot over medium-low heat.

    onion
    bacon fat
    🔪chef's knife
    🪵cutting board
    🍲large pot
    🥄measuring spoons

  4. Step 4/12

    Cook the sliced onion in the bacon fat for 10 min. Stir occasionally until softened.

    onion
    bacon fat
    🍲large pot
    🥄wooden spoon

  5. Step 5/12

    Add the 16 oz ground Italian chicken sausage to the pot. Cook and break it apart until browned.

    ground Italian chicken sausage
    🍲large pot
    🥄wooden spoon

  6. Step 6/12

    Peel the 2 white sweet potatoes and cut them into bite-size cubes. Add the cubed potatoes to the pot.

    white sweet potato
    🥔vegetable peeler
    🔪chef's knife
    🪵cutting board
    🍲large pot

  7. Step 7/12

    Pour 3 cups of chicken bone broth into the pot. Add 1 1/4 tsp sea salt, 1/4 tsp seasoning salt, and 1/2 tsp dried oregano.

    chicken bone broth
    sea salt
    seasoning salt
    dried oregano
    🍲large pot
    🥛measuring cups
    🥄measuring spoons
    🥄wooden spoon

  8. Step 8/12

    Bring the soup to a boil. Reduce the heat to medium-low and simmer for 20 min until the potatoes crush easily against the pot.

    white sweet potato
    chicken bone broth
    🍲large pot
    🥄wooden spoon

  9. Step 9/12

    Scoop the roasted squash flesh from its skin. Add the squash flesh, 2 garlic cloves, and 1 cup chicken bone broth to the blender.

    honeynut squash
    garlic
    chicken bone broth
    🍴spatula
    🥛measuring cups

  10. Step 10/12

    Blend the squash mixture until completely smooth. Pour the puree into the soup and stir until combined.

    honeynut squash
    garlic
    chicken bone broth
    🍲large pot
    🥄wooden spoon

  11. Step 11/12

    Remove the pot from the heat. Stir in 3/4 cup half-and-half and 2 large handfuls kale until the kale wilts.

    half-and-half
    kale
    🍲large pot
    🥛measuring cups
    🥄wooden spoon

  12. Step 12/12

    Taste the soup and season with black pepper and additional sea salt if needed. Top with optional Parmesan cheese before serving.

    black pepper
    sea salt
    🧀Parmesan cheese
    🍲large pot
    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Oils and Fats, Meat, Broths and Stocks, Seasonings, Dairy

Ingredients

Honeynut squash, Olive oil, Onion, Bacon fat, Ground Italian chicken sausage, Chicken bone broth, White sweet potato, Garlic, Sea salt, Seasoning salt, Oregano, Half and half, Kale, Salt, Pepper, Parmesan cheese

Allergens

Milk

Dietetics

Dietary regimen

Gluten-free, High-protein

Calories

520 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 48g, Fat: 25g, Fiber: 9g, Sugars: 12g

Nutritional Information

Minerals

Sodium: 1280mg, Potassium: 1040mg, Calcium: 180mg, Iron: 3.2mg

Vitamins

Vitamin A: 940µg RAE, Vitamin C: 42mg, Vitamin K: 280µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 3 minutes

Overall

1 hour 23 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, large pot, wooden spoon, vegetable peeler, measuring cups, measuring spoons, spatula

Appliances

air fryer, high-speed blender, stovetop

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Dinner, Fall, Winter, Meal Prep, Weeknight Dinner

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Italian-American, American

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Velvety, Tender, Hearty, Chunky

Flavors

Savory, Sweet, Smoky, Herbaceous, Garlicky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3-4 days (Cool completely before storing,Store in an airtight container,Reheat until steaming hot), freezer : 2-3 months (Freeze in airtight portions,For best texture, freeze before adding half-and-half and kale,Thaw overnight in the refrigerator)