Soup is probably one of the best things about cold weather. This hearty stew uses fall vegetables and smoked sausage along with a rich broth. The butternut squash and parsnips adds a great flavor and heartiness to the stew. If you have never cooked with butternut squash or parsnips try them in this easy recipe. They are delicious. I always serve the stew with rolls and homemade apple butter. This is the perfect fall meal.
Harvest Stew with Smoked Sausage
Ingredients:
• Olive oil • 1 (12 ounce) package of beef smoked sausage, sliced into circles • 1 onion, diced • 1 teaspoon Italian seasoning • ½ teaspoon paprika • ½ teaspoon black pepper • ¼ teaspoon salt • 2 cloves garlic, minced • 2 medium-large carrots, peeled and diced • 2 medium-large parsnips, peeled and diced • 2 stalks celery, diced • 6 baby yellow potatoes, cubed (skin on) • 2 cups diced butternut squash • 6 cups chicken stock • 1 cup chopped kale • 1 tablespoon chopped parsley
Directions:
In a large soup pot over medium-high heat drizzle in 2 tablespoons of olive oil; add in the sliced sausage in a single layer and allow it to caramelize and brown on that first side, then stir and allow it to brown and caramelize on other side.
Add in the onion and sauté together with sausage until lightly golden; add in the Italian seasoning, paprika, black pepper, salt and the garlic, and stir to combine.
Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture; And then stir in the chicken stock, and bring to a boil.
Reduce the heat to medium-low, and let the stew simmer, uncovered, for 40 minutes until the vegetables are tender.
Turn off the heat and add in the kale and the chopped parsley, and stir to combine, allowing the kale to wilt into the soup for a few minutes before serving.
