Sausage, Leek and Butternut Squash Stew

One of my favorite things are soups and stews, especially in the winter. They are the perfect comfort food and they are a one pot meal. Plus, you can make them extremely gut healing. I’m all for foods that heal the gut or support the health of the gut!

I have my basic beef broth soup recipe (HERE) and that’s one of my favorites. But sometimes I like  to shake up a recipe. This sausage, leek and butternut squash stew is a recipe that does just that. It keeps the meat + veggies + broth. But the flavors are completely different. We really enjoyed them and I believe you will too. Plus, I try and get beef broth in my diet many times per week and sometimes I get sick of drinking it plain in a mug. (Please tell me I’m not the only one!). So I try to sneak broth into a stew, soup or dinner. Plus, it adds a lot more flavor to the dish.

Ingredients

2 Tablespoons coconut oil

1 medium onion, finely diced

2 cloves garlic, finely chopped

2 leeks, halved and finely sliced

1 pound italian seasoned free-range ground turkey sausage

2 cups butternut squash, 1/4 inch size pieces

3 cups homemade broth (beef, chicken or turkey) (Recipe Here and Here)

4 cups fresh kale, chopped

1/2 teaspoon pink salt and pepper

1 teaspoon italian seasoning

 

Directions

•  Heat a cast iron dutch oven on the stove on medium heat. Add the coconut oil to the pan and once melted add the onions, garlic and leeks. Stir with a wooden spoon to coat with the coconut oil and cook, stirring occasionally for 3 minutes until the onions and leeks have began to cook and look transparent. Be careful not to burn the garlic
• Add the turkey sausage and break into pieces with a wooden spoon as you cook. Stir until the turkey is fully cooked through
• Add the butternut squash pieces, broth and kale and stir
• Season with the pink salt, pepper and italian seasoning
• Turn the heat down to low and simmer the stew for 20 minutes until the flavors blend together, the squash is cooked through and the kale softens