| 4 | smoked pork sausages |
| 5 | Yukon gold potatoes, medium dice |
| 1 | butternut squash |
| 1 c | kale, cut in long strips |
| 1 bunch | parsley |
| 1 | white onion, medium dice |
| 1 oz | minced garlic |
| 2 lg | carrots, medium dice |
| 2 | tomatoes |
| 2 stalks | 2 stalks celery, medium dice |
| 4 oz | canola oil |
| 6 sprigs | fresh thyme |
| 4 c | chicken stock, unsalted |
| salt and pepper | |
| 1 T | tomato paste |
Cut the butternut squash in half and roast in the oven until very soft. Be sure to have the inside of the squash facing down, approx. 20 minutes at 300ºF. Take out and cool.
Rough chop the sausage. In a large pot add oil and brown the sausage, then remove. Keep all the excess oil in the pot. Add the potatoes, celery, carrots, garlic, herbs and sauté on medium heat for about 5 minutes.
Add the chicken stock, tomato paste, and butternut squash meat.
Bring to a soft boil then turn down to medium low heat.
Once everything is close to being cooked, add the sausage and kale. Season accordingly. Enjoy!
Serves 5 to 6 people.