1 lb Italian sausage 1 red onion, sliced 1 cup chopped celery Fresh thyme 2 cloves of garlic 1 lb frozen butternut squash or sweet potato 1 quart of vegetable broth Chopped kale Fresh parsley 1 tbsp sherry vinegar 2 cups of water
Brown the sausage.
Remove sausage and set aside. In the remaining oil, saute the onion, garlic, celery, thyme, and frozen butternut squash (or sweet potato).
Add the vegetable broth, sherry vinegar, and water.
Allow to simmer.
Right before serving add chopped kale and parsley.
My husband and I just made this recipe the other day. I'd love to share it with you and your family. With the cooler fall weather, we love soup! Not only does it warm you up and make the house smell delicious, but there's always enough for leftovers. Big win when you're juggling that new five-month-old.From my family to ours we hope you enjoy it!