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      Title: Turkey Sausage, Butternut Squash & Kale Soup
 Categories: Five, Squash, Poultry, Greens, Cheese
      Yield: 10 Servings

 19 1/2 oz Pkg Italian turkey sausage
           - links; casings removed
      3 lb Butternut squash (md);
           - peeled, diced
     64 oz Chicken broth
      1 bn Kale; trimmed, coarse
           - chopped (16 c)
    1/2 c  Parmesan cheese; shaved

  In a stockpot, cook sausage over medium heat until no longer pink,
  breaking into crumbles, 8 to 10 minutes.

  Add squash and broth; bring to a boil. Gradually stir in kale,
  allowing it to wilt slightly between additions. Return to a boil.
  Reduce heat; simmer, uncovered, until vegetables are tender, 15 to
  20 minutes. Top servings with cheese.

  Recipe by Laura Koch, Lincoln, Nebraska

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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