Our blistering South Florida summer heat is setting in and sadly, our spring crops are wilting. So I needed a way to use some of our kale that had to be harvested before we lose it. Since I love butternut squash soup (who doesn’t??), and know that kale and chorizo combine well, this seemed like a perfect thing to put together.
I didn’t have quite enough squash and wasn’t sure how it would combine with sweet potato; it actually added extra thickness and a depth of flavor, so this combo is a definite keeper (of course you can just use squash). I also used both lacinato (aka dinosaur or black kale) and curly kale as that’s what was on hand and it worked very well. Before I add kale to a recipe, I steam or parboil it first for a few minutes to remove its bitterness – then it has a neutral to sweet flavor.