Olive oil

1 (12 ounce) package of beef smoked sausage, sliced into circles

1 onion, diced

Pinch salt

1 teaspoon Italian seasoning

½ teaspoon black pepper

¼ paprika

3 cloves garlic, pressed through garlic press

2 medium-large carrots, peeled and diced

2 medium-large parsnips, peeled and diced

2 ribs celery, diced

6 baby yellow potatoes, cubed (skin on)

½ pound (8 ounces) diced butternut squash

6 cups chicken or beef stock

1 cup chopped kale

1 tablepsoon chopped parsley

Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.

Place a large soup pot over medium-high heat, and drizzle in about 2 tablespoons of oil. Once hot, add in the sliced sausage in a single layer, and allow it caramelize and brown on that first side (a few minutes), then stir and allow it to further caramelize for about another 2 minutes.

Add in the onion and stir to combine, and saute together with sausage for about 3-4 minutes, until lightly golden. Add in the Italian seasoning, paprika, black pepper, and pinch of salt, plus the garlic, and stir to combine.

Next, add in the carrots, parsnips, celery, potatoes, and butternut squash, and stir to combine with the sausage and onion mixture. Then, add in the chicken or beef stock, and bring to the boil.

Reduce the heat to medium-low, and allow the stew to gently simmer, uncovered, for 40 minutes.

Turn off the heat, and check to see if any additional salt/pepper is needed. Add in the kale and the chopped parsley, and stir to combine, allowing the kale to wilt into the soup for a few minutes before serving.

Ladle up and serve with good quality bread on the side for dipping.

TIPS & TIDBITS FOR MY HARVEST STEW WITH SMOKED SAUSAGE RECIPE:

Good quality beef smoked sausage: Opt for a good quality, flavorful smoked sausage here, which will add lots of rich flavor to the stew. You can use your favorite variety, or even substitute smoked turkey sausage or chicken sausage, if you prefer—they’re a bit lower in fat, so will not provide quite as much richness, but still a fantastic option.

Lots of autumn-inspired veggies: I really love the color that this combo of veggies bring to the mix (the orange hue for the butternut squash and the earthy, sweet flavor of the parsnips), but you could certainly add or sub your favorite. Peas are terrific here as well, as would be rutabaga or even a few Brussels sprouts, or even a handful of cauliflower florets. You can use pretty much whatever you happen to have on hand, or would like to use up.

The longer stew sits, the more flavorful it becomes: If you make this harvest stew 2 or 3 days ahead of when you’d like to enjoy it, that’s terrific! The flavors will deepen even more over a couple days, resulting in even more flavor and richness.

*adapted from https://thecozyapron.com/