AuthorMaria
2 tbsp olive oil
1 lb smoked sausage, cut in half lengthwise and sliced into half moons
1 onion, diced
1 tsp Italian seasoning
½ tsp paprika
½ tsp pepper
½ tsp salt
2 garlic cloves, minced
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
2 ribs celery, diced
6 baby potatoes, cubed (leave skin on)
3 cups butternut squash, peeled and diced
6 cups chicken stock
2 cups kale, chopped
2 tbsp fresh parsley, chopped
1
Heat olive oil in a large pot over medium-high heat. Add the sausage in a single layer and allow it to caramelize on the first side for a few minutes, then stir and continue browning for another 2 minutes. Add the onion and sauté for 3-4 minutes, until onion is lightly golden. Add the seasonings and garlic and stir to combine. Stir in the carrots, parsnips, celery, potatoes, and squash. Add the chicken stock and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 40 minutes to allow vegetables to soften and flavors to combine.
2
Remove from heat and stir in kale and parsley just until wilted. Serve with your favorite warm bread or biscuits. Enjoy!
Notes: We recommend using organic ingredients whenever possible.
Ingredients
2 tbsp olive oil
1 lb smoked sausage, cut in half lengthwise and sliced into half moons
1 onion, diced
1 tsp Italian seasoning
½ tsp paprika
½ tsp pepper
½ tsp salt
2 garlic cloves, minced
2 large carrots, peeled and diced
2 large parsnips, peeled and diced
2 ribs celery, diced
6 baby potatoes, cubed (leave skin on)
3 cups butternut squash, peeled and diced
6 cups chicken stock
2 cups kale, chopped
2 tbsp fresh parsley, chopped
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