Sausage, Kale, and Butternut Squash Soup

• Meat

  • 1/2 lb Venison sausage

• Produce

  • 1/2 Butternut squash, large
  • 2 stalks Celery
  • 4 cloves Garlic
  • 1 bunch Kale
  • 1 Onion, medium
  • 2 tbsp Thyme, fresh leaves
  • 1 cups White beans or chickpeas, cooked

• Canned Goods

  • 2 cups Broth

• Baking & Spices

  • 1 Black pepper

• Liquids

  • 2 cups Water

Found on livelytable.com

Description

Directions

• In a large soup pot over medium heat, brown sausage. Drain and set aside. 
• In same pot, without wiping out, add celery, onion, garlic, and squash. Cook until fragrant and semi-soft. 
• Add broth, water, thyme, and pepper. Let simmer until squash is cooked through, about 10 minutes. 
• Add black eyed peas and kale, and let simmer until peas are warmed through and kale is wilted, about 5-10 more minutes. 

Nutrition