Ingredients:
- 1 lb Mild Italian Sausage, casings removed
- 1 tbsp Olive Oil
- 1 medium Yellow Onion, diced
- 4 Garlic cloves, minced
- 4 cups Butternut Squash, peeled and 1-inch cubed
- 1 cup Carrots, sliced 1/2-inch thick
- 5 cups Baby Potatoes, halved
- 6 cups Low-Sodium Chicken or Vegetable Stock
- 1 tbsp Fresh Sage, finely chopped
- 1 tsp Fresh Thyme leaves
- 2 Dried Bay Leaves
- Kosher Salt and Black Pepper, To taste
- 3 cups packed Kale, stemmed and roughly chopped
- 1/2 cup Heavy Cream (optional, for richness)
- Fresh Parsley, chopped (for garnish)
- Parmesan Cheese, freshly grated (for serving)
Instructions:
- Brown the Sausage: In a large skillet, heat the olive oil over medium-high heat. Add the sausage, breaking it up with a spoon. Cook until thoroughly browned and no pink remains (about 8–10 minutes).
- Sauté Aromatics: Drain off excess fat, leaving about 1 tablespoon in the pan. Add the diced onion and cook until softened (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
- Transfer: Scrape the sausage and aromatic mixture directly into the slow cooker insert. Do not skip this browning step—it locks in crucial flavor.
- Combine Ingredients: Add the cubed butternut squash, sliced carrots, potatoes, chicken stock, chopped sage, thyme, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the slow cooker.
- Set and Forget: Stir briefly to combine. Place the lid on the slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours, until the squash and potatoes are completely fork-tender.
- Add Greens and Cream: During the last 30 minutes of cooking, stir in the chopped kale. If using, pour in the heavy cream. Replace the lid and allow the kale to wilt and the cream to warm through.
- Adjust Seasoning: Remove and discard the bay leaves. Taste the soup and adjust the salt and pepper as needed for optimal flavor.
- Serve: Ladle the soup into bowls, garnish with fresh parsley and a generous grating of Parmesan cheese.