Ingredients

1 tablespoon olive oil

1 pound bulk hot Italian sausage (swap to mild for less heat)

1 large onion, diced

3 cloves garlic, minced

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1 teaspoon dried oregano

¼ teaspoon turmeric

1 teaspoon kosher salt

½ teaspoon black pepper, freshly ground

1 pound sweet potatoes, peeled and cubed

4 cups chicken broth, divided

¼ cup cashew butter

1 bunch lacinato kale, stripped and chopped (baby spinach can be substituted)

½ lemon, juiced

Instructions

Step 1: Heat a large heavy pot over medium-high heat and add the olive oil. Crumble in the sausage and cook, breaking it apart with a wooden spoon, until well browned on all sides. This step builds the deep flavor of the soup.

Step 2: Add the diced onion to the pot and cook until softened, about five minutes. Stir in the minced garlic and all dried spices, cooking for another two minutes until fragrant.

Step 3: Add the cubed sweet potatoes and 3 cups of chicken broth to the pot. Bring to a boil, then reduce heat to low, partially cover, and simmer for about 20 minutes until sweet potatoes are fork-tender.

Step 4: Ladle about 1 cup of broth and some cooked sweet potatoes into a high-speed blender. Add the remaining 1 cup of broth and the cashew butter. Blend until completely smooth, scraping down the sides as needed.

Step 5: Pour the blended mixture back into the pot with the chopped kale. Stir and cook until heated through and kale has wilted. Squeeze in the lemon juice, taste, and adjust seasoning before serving.

Tips & Variations

Use mild Italian sausage if you prefer less heat or substitute turkey sausage for a leaner option.

Cashew butter adds creaminess without dairy—almond butter can be used, but flavor will change slightly.

For a thicker soup, blend more of the sweet potatoes with broth before adding back to the pot.

Baby spinach makes a good substitute for kale if you want a milder leafy green.

FAQs

Can I make this soup vegetarian?

You can omit the sausage and add a plant-based protein like cooked lentils or chickpeas. Use vegetable broth instead of chicken broth to keep it vegetarian.

What if I don’t have cashew butter?

If you don’t have cashew butter, try using another nut butter like almond or peanut, or add a splash of coconut milk for creaminess. Keep in mind the flavor will vary slightly.