INGREDIENTS:
- 3 Jennie-O Sweet Italian Turkey Sausage Links (about 12 oz.)
- 1 leek, cleaned and sliced using white and green parts
- 2 garlic cloves, minced
- 15 oz can diced tomato with green chilies (I used Rotel)
- 3 cups low-sodium chicken broth
- 1 cup water
- 12 oz cubed butternut squash (I bought mine at Trader Joe’s)
- 2 cups kale, roughly chopped
- 1 Tbsp fresh rosemary, diced
- Dashes of sea salt, black pepper and crushed red pepper flakes to taste
INSTRUCTIONS:
- Spray a large stock pot with nonstick spray and heat over medium heat. Add the sausage, garlic and leek, cooking until sausage is cooked through, about 5 minutes.
- Stir in tomatoes, broth, water, butternut squash, kale and rosemary. Cook until the squash is soft, about 10-12 minutes.
- Season to taste with sea salt, black pepper and crushed red pepper flakes.
Makes 6 servings, 1 1/2 cups per serving, 4 Smart Points per serving