Spicy Chicken Sausage, Butternut Squash & Kale Stew
Sunday, November 3, 2013
Carrie in Dinner, Lunch, Soup, Squash

Chicken Sausage, Butternut Squash & Kale Stew

I really didn't know what to call this soup...or stew.

I started out with the idea of a Butternut Squash Minestrone, then quickly realized I used all my chicken broth up with this Butternut Squash Risotto and did not have any elbow macaroni. So to the pantry I went!

Luckily I had a ginormous squash for the risotto, so there was plenty of that left. I used crushed tomatoes, milk and half and half to result in a delicious, creamy stew broth. Add in potatoes, butternut squash, spicy chicken sausage and kale and you have a soup that's as colorful as fall foliage and is bursting with flavor. 

One other result, you fight over who gets to bring the leftovers for lunch. Luckily, I dominate at thumb wars.

5 to 6 red potatoes, sliced into 1/2 inch pieces
1 tablespoon olive oil
1 small butternut squash, peeled and cut into cubes
2 shallots, peeled and chopped
16 oz hot Italian chicken sausage (I use Insernio brand)
1/2 cup white wine
1 28 oz can crushed tomatoes
2 cups of milk
2 cups half and half
2 to 3 teaspoons salt
2 teaspoons ground black pepper
2 to 3 teaspoons crushed red pepper
1 bunch of kale, cut into small pieces

Boil potatoes for about 12 minutes, or until fork tender.

Heat oil in large dutch oven over medium heat. Add butternut squash, cover with lid. Cook, stirring occasionally about 12 to15 minutes, until squash starts to brown and tender. Add shallots half way through. Push squash to side, and brown chicken sausage in dutch oven, stirring around.

Add wine, stirring and scraping up any brown bits off of the bottom.

Add crushed tomatoes, milk, half and half, salt and pepper. Bring to simmer and simmer for 25 minutes.

Mash squash in the dutch oven with a potato masher. You don't need to mash all the way, some should still be in pieces and some mashed up.

Add potatoes, kale, and crushed red pepper. Taste to see if more salt or pepper is needed and adjust accordingly. Simmer for 15 to 20 more minutes.

Serve and enjoy! 

Article originally appeared on Kiss My Whisk (http://www.kissmywhisk.com/).
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