Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 pound ground Italian sausage (choose between mild or spicy)
- 1 large butternut squash, peeled and diced (approximately 4 cups)
- 3 medium-sized carrots, chopped
- 2 stalks of celery, chopped
- 4 cups of vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon sea salt (to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped spinach (optional)
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, which should take around 5 minutes. Incorporate the minced garlic and continue to cook for another minute until fragrant.
- Introduce the ground Italian sausage to the skillet, using a wooden spoon to break it into smaller pieces. Cook until the sausage is thoroughly browned, about 5 to 7 minutes, and drain any excess fat if needed.
- Pour the sausage mixture into a slow cooker. Add the diced butternut squash, chopped carrots, and celery. Pour in the broth and sprinkle in the thyme, basil, salt, and pepper. Mix everything well to ensure even distribution.
- Set the slow cooker to low and let it simmer for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender and the flavors meld beautifully.
- If desired, stir in the chopped spinach and balsamic vinegar during the final 30 minutes of cooking for added nutrition and flavor.
- Before serving, taste the stew and adjust the seasoning as necessary to suit your palate.
Notes
- Serves 6
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg