Leek, Fennel, and Squash Soup with Sausage
By Aran GoyoagaPublished on March 3, 2025
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
The final texture of the soup relies on the starchiness of the kabocha squash, but in a pinch you can use butternut squash. You can skip peeling the kabocha squash if you prefer.
Instructions
- Trim root end of 1½ pounds leeks and remove tough dark-green ends. Halve lengthwise and cut into ½-inch pieces. Wash and drain thoroughly. Transfer to bowl and set aside.
- Remove stalks and fronds from 1 fennel bulb. Halve bulb, remove core, and cut into ¼-inch pieces. Add to bowl with leeks.
- Halve 1½ pounds kabocha squash. Scrape out seeds, then peel and cut squash into 1-inch pieces. Set aside.
- Cook 1 pound hot Italian sausage in Dutch oven over medium-high heat until browned, 5 to 7 minutes, breaking up meat with wooden spoon.
- Use slotted spoon to transfer sausage to plate, leaving fat behind in pot; set sausage aside.
- Add leeks, fennel, 4 thinly sliced garlic cloves, 1 tablespoon extra-virgin olive oil, ¼ teaspoon table salt, 1 bay leaf, and 4 thyme sprigs to pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
- Stir in squash; 6 cups chicken broth; 1 (15-ounce) can cannellini beans, rinsed; and sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer.
- Reduce heat to medium and simmer vigorously until squash is tender, 20 to 25 minutes, adjusting heat as needed.
- Remove pot from heat, discard bay leaf and thyme sprigs, and stir in ½ cup finely chopped fresh parsley. Season with salt and pepper to taste. Serve.
Time
50 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
This soup was loosely based on the traditional Basque soup called porrusalda, which translates to leek broth, and is usually made with lots of leeks, garlic, and winter squash (sometimes even carrot). It is mostly made without any meat, but to enrich it a bit more, many cooks add a couple of pieces of pork rib bones or even chorizo. For this comforting riff, we added hot Italian sausage to boost the flavor and spiciness of the soup and added white beans to make it a hearty and satisfying one-pot meal. Sweet, earthy kabocha squash added creaminess and body to the soup along with a lovely orange hue.
Before You Begin
The final texture of the soup relies on the starchiness of the kabocha squash, but in a pinch you can use butternut squash. You can skip peeling the kabocha squash if you prefer.
Instructions
- Trim root end of 1½ pounds leeks and remove tough dark-green ends. Halve lengthwise and cut into ½-inch pieces. Wash and drain thoroughly. Transfer to bowl and set aside.
- Remove stalks and fronds from 1 fennel bulb. Halve bulb, remove core, and cut into ¼-inch pieces. Add to bowl with leeks.
- Halve 1½ pounds kabocha squash. Scrape out seeds, then peel and cut squash into 1-inch pieces. Set aside.
- Cook 1 pound hot Italian sausage in Dutch oven over medium-high heat until browned, 5 to 7 minutes, breaking up meat with wooden spoon.
- Use slotted spoon to transfer sausage to plate, leaving fat behind in pot; set sausage aside.
- Add leeks, fennel, 4 thinly sliced garlic cloves, 1 tablespoon extra-virgin olive oil, ¼ teaspoon table salt, 1 bay leaf, and 4 thyme sprigs to pot. Reduce heat to medium and cook, stirring occasionally, until vegetables are tender and just beginning to brown, about 7 minutes.
- Stir in squash; 6 cups chicken broth; 1 (15-ounce) can cannellini beans, rinsed; and sausage, scraping up any browned bits. Cover pot, increase heat to high, and bring soup to vigorous simmer.
- Reduce heat to medium and simmer vigorously until squash is tender, 20 to 25 minutes, adjusting heat as needed.
- Remove pot from heat, discard bay leaf and thyme sprigs, and stir in ½ cup finely chopped fresh parsley. Season with salt and pepper to taste. Serve.
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