1/2 lb lean sausage of choice, casing removed (if there is one)
2 stalks celery, chopped
1 medium onion, chopped
4 cloves garlic, minced
1/2 large butternut squash, peeled and cubed (about 2 cups)
1 can chickpeas, drained and rinsed
1 small bunch kale, chopped (about 3 cups)
4 cups low sodium broth, beef or vegetable
2 tsp fresh thyme leaves (or 1 tsp dried)
1/2 tsp freshly cracked black pepper
1/2 tsp salt, or to taste
In a large heavy-bottomed pot over medium heat, brown the sausage.
Lower heat and add celery, onion, and garlic. Cook until fragrant and semi-soft.
Add squash, broth, water, thyme, and pepper. Cover and simmer until squash is cooked through, about 10-15 minutes.
Add chickpeas and kale, and let simmer, covered, until beans are warmed through and kale is wilted, about 5-10 more minutes.
I use Belcampo Tuscan grass-fed sausage in this recipe. (Get 10% off your order with code LivelyTable).
This recipe is super flexible. Use what you have! You can use frozen butternut squash cubes or sweet potato in place of fresh butternut squash. Use white beans instead of chickpeas, or rosemary instead of thyme.
For a vegetarian version, omit the sausage.
The amount of salt will vary based on the sausage and broth that you use. I use homemade broth with no salt added, and I like about 1/2 tsp salt for the recipe. Adjust based on the broth you're using.
Store leftovers in an airtight container in the refrigerator up to 4 days or in the freezer up to 3 months.