Ingredients:

• 2 Tbsp Canola or olive oil
• 6 links of High Caliber Garlic Sausage, sliced
• 1 diced onion
• ½ tsp High Caliber Rubbed Oregano

• ½ tsp High Caliber Basil

• ¼ tsp High Caliber Smoked Paprika
• ½ tsp High Caliber Butcher Grind Pepper
• salt to taste
• 2 cloves pressed garlic
• 2 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 2 stalks of celery, diced
• 6 baby yellow potatoes, cubed (skin on)
• ½ pound (8 ounces) diced butternut squash
• 6 cups chicken stock
• 1 cup chopped kale
• 1 Tbsp chopped fresh parsley

Directions:

1. Pour 2 Tbsp of oil into stock pot and pre-heat on medium-high; add the sausage and brown for a few minutes until caramelized.
2. Add in the onion, and stir to combine; sauté with the garlic sausage for about 3-4 minutes, until lightly golden; add in the basil, oregano, paprika, black pepper, garlic, salt to taste, and stir until well mixed.
3. Next, add in the remaining vegetables (except the kale and parsley) and stir in the chicken stock, then bring to a boil.
4. Reduce the heat to medium-low, and allow the stew to simmer, uncovered, for 40 minutes.