Average: 5 (1 vote)
1 Gallon, or about 5 servings

2 tablespoons olive oil

1 large onion, peeled, diced

6 cloves garlic whole, peeled

2 teaspoons fennel seeds

½ teaspoon saffron, annatto, or turmeric

1 teaspoon Piri-Piri spice or 1 fresh jalapeno pepper, halved and seeded.

2 large all-purpose potatoes, peeled, diced

A large chunk Calabasa squash or butternut squash, peeled and diced (4 cups)

2 quarts water, chicken, or vegetable stock

1 bunch black kale (Lacinato), or collard greens, rolled and sliced very thin

Salt and pepper to taste

Optional: 2 cups sliced or  cooked crumbled chorizo sausage

  1. Heat the oil in a saucepot large enough to hold all the ingredients.
  2. Add the onion, garlic, fennel seeds, saffron or annatto or turmeric and Piri Piri Spice. Sauté for 2 minutes to soften.
  3. Add the potatoes, squash and water or stock and bring to a boil. Simmer for 35-40 minutes until vegetables are tender.
  4. Puree with a hand held immersion blender or for a chunkier version mash with a potato masher. Continue to simmer
  5. Add the thinly sliced kale. If using chorizo and chick peas add now. Continue to simmer for 10 minutes longer.


Chef Steven Petusevsky


Calories: 190
Total fat: 6g
Saturated fat: 1g
Sodium: 230mg
Carbohydrate: 35g
Fiber: 6g
Total Sugar: 8g
Added Sugar: 0g
Protein: 5g

Yield: 1 Gallon, or about 5 servings

How'd it Taste?

Georgea Goldstein
Delicious! We've added chickpeas and chorizo, which gave even more flavour.

Review this Recipe