Yield:Description
A hearty fall soup with chicken sausage, butternut squash and kale.
Ingredients
- 1 lb mild chicken Italian sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 medium carrot, diced
- 4 cloves garlic, minced
- 9 cups vegetable stock
- 1 tablespoon chopped fresh thyme
- 12 oz butternut squash, cubed into 1/2-inch cubes
- 2 cups chopped kale
- salt and pepper
- parmesan cheese for garnish
Instructions
- Brown the chicken sausage in a medium stock pot over medium heat, breaking apart any large pieces as it cooks. Add olive oil, onion, celery and carrot. Cook about 5 minutes until vegetables are starting to get soft and caramelized. Add thyme, garlic and a pinch of salt and pepper. Give a good stir and cook 30 seconds and then add vegetable stock.
- Bring stock a boil and add butternut squash. Turn heat to medium low and let simmer about 30 minutes until squash is cooked through and soft. Add chopped kale and adjust the soup with salt and pepper to taste.
- Serve soup in large bowls sprinkled with plenty of parmesan cheese.