Winter Squash and Sausage Soup

Source

Erin at Plan to Eat

Ingredients

Display units in Metric

2	Tbs	butter
1		leek thinly sliced
2	cloves	garlic minced
1	small	butternut squash peeled and diced
1 ¹⁄₂	c	mushrooms chopped
1	Tbs	fresh sage chopped
1	tsp	fresh rosemary chopped
1	pound	Italian sausage sliced and cut into quarters
		salt to taste
¹⁄₄	tsp	white pepper
4	cups	chicken broth homemade if possible
2	cups	leafy greens kale, chard, collards, etc.

Turn a slow cooker on high, and melt the butter in the crock while it warms up. Add the leeks and garlic; replace the lid and allow to soften--about 20-30 minutes. Add the remaining veggies, herbs, and the sausage. Replace the lid and allow to soften--about 30-45 minutes. Season with salt and pepper. Add the chicken broth and allow to cook on high for 6-8 hours.

30 minutes before serving, switch the heat to the low setting and add the greens. Replace the lid and allow the soup to simmer until the greens have melted into the soup.

Turn a slow cooker on high, and melt the butter in the crock while it warms up. Add the leeks and garlic; replace the lid and allow to soften--about 20-30 minutes. Add the remaining veggies, herbs, and the sausage. Replace the lid and allow to soften--about 30-45 minutes. Season with salt and pepper. Add the chicken broth and allow to cook on high for 6-8 hours.
30 minutes before serving, switch the heat to the low setting and add the greens. Replace the lid and allow the soup to simmer until the greens have melted into the soup.

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