Slow Cooker Turkey Sausage, Squash and Quinoa Soup

By Jamie Vespa

A hearty fall soup loaded with squash, kale, quinoa, turkey sausage and aromatic herbs and spices. Healthy comfort food at its finest!

Ingredients

• 1 lb turkey sausage (casings removed)
• 3 cups winter squash (butternut, acorn or delicata, cubed)
• 4 handfuls of chopped kale
• 1 cup quinoa (rinsed)
• 6 cups reduced sodium chicken stock
• 3 cloves of garlic (minced)
• 2 tbsp fresh thyme
• 1 tsp dried oregano
• 1/2 tsp coriander
• Black pepper to taste

Instructions

1. 1

   Cook turkey sausage in a large skillet over medium heat until browned (~5 minutes), breaking into small pieces with the end of a spatula. Add garlic and saute for an additional minute, until aromatic. Transfer to slow cooker.

2. 2

   Add squash, quinoa, kale, chicken stock, herbs and spices to slow cooker. Cover and cook on low heat for 6 hours (or 3-4 hours on high).

3. 3

   Spoon into bowls, top with shredded parmesan (optional) and serve.