Zuppa Toscana Butternut

DSC03455 - Version 2Prep: 15 min   Cook time: 25 min

Ingredients (serves 4)

- 3 cloves garlic (chopped)
- 2 Tbsp. bacon fat or coconut oil
- 1 pound ground Italian sausage (I used al fresco ‘sweet italian chicken sausage’ and removed the casing)
- 1 tsp. red pepper flakes (optional)
- 8 cups chicken stock
- 1 medium butternut squash OR 4 medium turnips (skin removed and chopped)
- 4 cups chopped kale leaves (stems removed)
- 1 cup almond milk (unsweetened)                                                                                                    - Sea salt and ground black pepper to taste

Slit length of sausage and peel off casing. Use hands to tear meat apart.
Slit length of sausage and peel off casing. Use hands to tear meat apart.

Directions

1. Place a large stockpot over medium high heat. Heat the bacon fat or oil and add the Italian sausage to the pan. Stir to brown the sausage for about 5 minutes.

2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute approx. 3 minutes.

3. Add the chicken stock and turnips. Bring to a boil and then reduce heat to low. Simmer for 10 min. Add the kale and almond milk, simmer for another 5 minutes or until turnips are tender.

4. Add sea salt and ground black pepper to taste. Serve.

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