Use any variety of winter squash in this soup, my favorite is butternut squash!
- 1 pound spicy italian sausage
- 2.5 cups chopped winter squash I use butternut
- 1.5 cup diced potatoes
- 1 onion chopped
- 2 cloves garlic
- 1 can kidney beans
- 1/2 tsp dried sage
- 5 cups chicken broth
- 4 cups kale chopped
- Brown the sausage in a large skillet.
- Place all ingredients except kale in a large crock pot and cook on low for 8-10 hours or high for 5-6 hours.
- Add kale and cook another 5 minutes.