Join KindChef Alexa to make a Leek, Fennel, and Squash Soup (based on this recipe from America’s Test Kitcheb.) After completing your soup, freeze and label it for donation, then drop off at one of our participating food assistance providers, with a person or family that is in your heart, or anyplace that you prefer, when convenient. Finally, report on where you shared your KindSoup and spread the word: Post a picture or two of you and your soups on social media with #DoKindWorks and tag us @DoKindWorks.
Leek, Fennel, and Squash Soup
Ingredients
- 4½ pounds leeks
- 3 fennel bulbs
- 4½ pounds kabocha squash (original), butternut or sweet potato, peeled and in 1 in chunks
- 3 pounds hot Italian sausage, casings removed (original recipe), plant-based sausage, ground chicken, or extra beans/greens
- 12 garlic cloves, peeled and sliced thin
- 3+ tablespoons extra-virgin olive oil
- 3/4 teaspoon table salt
- 3 bay leaves
- 12 sprigs fresh thyme
- 18-20 cups vegetable or chicken broth
- 3 (15-ounce) cans cannellini beans, rinsed
- 1½ cup finely chopped fresh parsley
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 (based on original kabocha and sausage recipe)
- Trim root end of the 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 fennel bulbs. Halve bulb, remove core, and cut into ¼-inch pieces. Add to bowl with leeks.
- Halve the kabocha squash. Scrape out seeds, then peel and cut squash into 1-inch pieces. Set aside. (See options in ingredient list.)
- Cook hot Italian sausage (or options) 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, the thinly sliced garlic cloves, 3+ tablespoon extra-virgin olive oil, 3/4 teaspoon table salt, bay leaves and 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; broth; 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 leaves and thyme sprigs, and stir in finely chopped fresh parsley. Season with salt and pepper to taste. Serve.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Leek, Fennel, and Squash Soup” and any relevant food allergy info. When convenient, drop containers of frozen soup off at one of the following participating food assistance providers, with a person or family that is in your heart, or a place that you prefer.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 9am-2pm. NOTE: If you go during Rainbow’s food distributions on Tuesdays/Thursdays from 9am-noon, you may see a long line of cars – you can drive past the cars to drop off your KindSoup. If you go at other times and the garage or back door is not open, call or text Anna on her personal cell at 301-852-4184 (if she doesn’t answer, leave a message and she should get back within a few minutes, or try calling the Rainbow Pantry cellphone: 240-639-2293).
- So What Else 4924 Wyaconda Road, Rockville, 240-705-4345. Kindly list all ingrediemts used, when dropping off at this location. (Look for the Dogtopia. Drive straight past Doptopia to get to our parking lot. Drive straight past Doptopia to get to our parking lot. The entrance will be on the right hand side as you pull into the parking lot. After you park, walk up to the glass door at the bottom of the black ramp, ring the doorbell, let the team know you’ve arrived to drop off KindSoups): Drop-off Tuesday-Friday 10am-4pm and Saturdays 7am-12pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports). Drop off Tuesdays, Wednesdays, or Fridays 8 am-4:30 pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. Leave donations on the table around the back. Drop off anytime!
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
