Chicken Sausage & Sweet Potato Soup with Herb Butter Toast Points

Step 1

• Adjust rack to top position and preheat oven to 425 degrees. (TIP: If you have a toaster oven, feel free to skip preheating.) Wash and dry all produce. • Halve, peel, and finely dice onion. Peel and dice sweet potato into ½-inch pieces. Remove and discard any large stems from kale. • Place 2 TBSP butter (4 TBSP for 4 servings) and a pinch of Italian Seasoning (you’ll use the rest later) in a small microwave-safe bowl; bring to room temperature.

Step 2

• Heat a large drizzle of olive oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until softened, 4-5 minutes. • Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 3

• Stir sweet potato, stock concentrates, remaining Italian Seasoning, 2½ cups water (5 cups for 4 servings), and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium and simmer, covered, for 7 minutes.

Step 4

• Once soup has simmered for 7 minutes, uncover pot and stir in kale. Simmer, uncovered, until kale has wilted and sweet potato is tender, 5-7 minutes more. Season generously with salt and pepper.

Step 5

• Meanwhile, mix softened butter and Italian Seasoning until thoroughly combined. Season with salt. TIP: If butter is not yet softened, microwave for 5-10 seconds. • Halve baguette; spread herb butter onto cut sides. Toast cut sides up on top rack (or in a toaster oven) until golden, 3-5 minutes. • Halve each baguette piece on a diagonal.

Step 6

• Divide soup between bowls and top with Parmesan. Serve with toast points on the side.