Ingredients:

  • 1 lb Italian sausage, diced
  • 2 cups yellow onion, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 4 cloves garlic, minced
  • 3 cups gold potatoes, cubed
  • 2 cups butternut squash, cubed
  • 6 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/2 cup fresh parsley, chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Place a 6-quart Dutch oven over medium-high heat. Add the diced Italian sausage and cook until mahogany-colored and crisp, ensuring the rendered fat remains in the pot.
  2. Lower the heat to medium. Add the diced onion, carrots, and celery. Stir frequently for 5-7 minutes until the onions are translucent. Add the minced garlic and cook for an additional 60 seconds.
  3. Pour in the chicken stock, scraping the bottom of the pot to release the browned bits (fond). Stir in the cubed potatoes, butternut squash, dried thyme, dried rosemary, and the bay leaf.
  4. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes or until the vegetables are fork-tender.
  5. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Adjust seasoning with salt and black pepper to taste.