Italian Sausage & Butternut Squash Stew

"Only the pure of heart can make good soup"
                                                           -Beethoven

The aroma of the Crock-pot Chicken Stock simmering the other day taunted and teased my tummy all afternoon. There was no escape. With the tell-tale chill of Fall officially in the air I craved something hearty and seasonal, something that would stick-to-my ribs. That's where the Italian Sausage and butternut squash sitting in my refrigerator come into play. Seared slices of sausage, sweet squash, potatoes, chopped kale, onion, garlic, white wine, and chicken stock all come together to make this unique and delectable stew. The homemade chicken stock has an almost indescribable flavor - rich and thick in texture, with a salty taste that doesn't come from a shaker. Serve this with Parmesan sprinkled over the top and crusty slices of bread to sop up every last drop of the broth.

I loved this stew - delicious and nourishing for my cravings. It will warm your bones and your heart!





Italian Sausage & Butternut Squash Stew
(by Reeni)

Ingredients:
1 pound Italian Sausage
1 yellow Onion, diced
4 Garlic Cloves, minced
Olive oil, for sauteing
1/3 cup White wine
6 cups Chicken Stock
3 cups Butternut Squash, cubed, raw or cooked
3 cups  Potatoes, cubed, raw
1 and 1/2 teaspoons dried thyme
1 and 1/2 teaspoons dried sage
1 tablespoon fresh parsley, finely chopped
Salt and pepper to taste
1 cup finely chopped Kale or Spinach leaves
Parmesan cheese, fresh grated for serving


Directions:

1. Slice the sausage in 1/2-inch slices. Heat a large soup pot over medium heat, add the sausages and sear, when brown on one side flip and sear the other. Sear in two batches if necessary. Remove the seared sausage and set aside.
   
2. Depending on how much grease has come out of your sausage you may need to add a Olive oil to saute the onions. Saute the onions until translucent, add garlic and continue to saute until garlic is fragrant. Add the white wine and deglaze the bottom of the pan.
   
3. Add the stock, squash(if raw, if not, wait), potatoes, thyme, sage, and parsley. Season with salt and pepper to taste.*
   
4. Bring the stew up to a boil and adjust the heat, slowly simmering for 20 minutes.
5. If using cooked squash add at this point along with the kale. Simmer for ten minutes or until squash is heated through. 
6. Serve with Parmesan and crusty bread. 

*Taste and adjust seasoning throughout the cooking process and before serving. 


Notes: Sausage is easier to slice when slightly frozen. When using thawed sausage stick in freezer two hours before slicing. When using frozen, remove two-three hours before slicing. The sausage and stock will add  lot of salty flavor to the stew, so adjust the salt to taste. 

Print Recipe 

 I recently won some Zevia soda from Amanda a.k.a. HannahBanana of Nourish in one of her giveaways. Zevia is an all natural soda that has stevia as a sweetener. I don't drink soda often. A few times a year I get a craving so it's taken me a while to taste them. While I don't dislike them I can't say I really like them either. I tried the root beer and ginger ale. The flavors are just flat. Not bad. Just kind of weak. If you drink a lot of soda and are looking for a healthy alternative I do recommend you try them for yourself.





Thanks Amanda(pay her a visit if you haven't) and Zevia!!