Waking up to the cold and wet weather this morning, I felt sorry for all the trick or treaters that will loyally still go out tonight in the spirit of Halloween tradition and fun. However this dedicated group of kids will also include an accompaniment of dedicated parents/loved ones that will look after them, even on a miserable night for a stroll around the block. If this fits in with your plans tonight, be sure to give yourself a warm dish that will help bring some nourishment for that long trek tonight and hopefully get a head start on any colds that might come afterwards. Don’t be fooled by this harvest stew though, while the seasonal root vegetables and squash make it very nutritious, it is packed full of savory flavor from the sausage that will keep you coming back for seconds. I had mine with a few slices of french bread I picked up on the way home this weekend, and my family loved it.

Makes: 6 Servings


  • 2 Tbsp Extra Virgin Olive Oil or Avocado Oil
  • 1 (12 oz) Package of Beef Smoked Sausage, sliced into 1/4 inch circles
  • 1 Onion, Diced
  • 2 Cloves Garlic, minced
  • 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)
  • 1/2 lb (8 oz) Butternut Squash, diced
  • 6 Cups Chicken Stock, low sodium
  • 1 Cup Kale, chopped
  • 1 Tbsp Parsley, chopped
  • 1 tsp Italian Seasoning
  • 1/4 tsp Paprika
  • 1/2 tsp Black Pepper
  • Pinch of Salt
  • Optional: 1 Tbsp Turmeric powder (for an ultra nutritious soup!)


  1. Slice your sausage into 1/4 inch circles. Meanwhile place a large soup pot over medium-high heat, and cover bottom with 2 tablespoons of oil. Once pot is hot, add in the sausage in a single layer so that it can caramelize and brown on that first side and then flip over to allow it to caramelize on the other side (this takes approximately a few minutes on each side).
  2. Mix in the diced onion and saute together with the sausage for 3-4 minutes, until lightly golden. Add in all of your spices except for the parsley and stir to combine.
  3. Next, add in the carrots, parsnips, celery, potatoes and butternut squash to combine with the sausage and onion mixture. Then add in all of the chicken stock and bring to a boil.
  4. Once it starts boiling, reduce the heat to medium-low and allow the stew to simmer, uncovered, for 40 minutes.
  5. Turn off the heat and taste to see if you want to add in any more spices. Finally, add in the kale and chopped parsley and stir to combine. Wait approximately until the kale has wilted in the soup then serve hot with a side of bread.

Nutritional Information: Calories 310 / Protein 11 g / Carbs 28 g / Fat 20 g / Sodium 576 mg / Sugar 7.5 g

Credit: The Cozy Apron

Tips: This soup freezes really well, so make a little extra and store away for an easy lunch/dinner in a few weeks.