Hatch Chile Caponata Steamed Apples & Butternut Squash
- 1lb pork suasage
- 1lb Italian sausage
- 1tbsp olive oil
- 1.5c onion chopped
- 3medium potatoes chopped
- 8c chicken broth
- 1bunch Kale chopped
- 1/2tsp nutmeg(optional)
- In large saucepan over medium heat, add oil and onions.
- Crumble in sausages; continue to cook until browned with pink all gone. Cook until softened.
- Add potatoes, broth, kale, and nutmeg; bring to a boil.
- Cover and reduce heat to simmer for one hour. For a creamier texture, a portion of the soup can be pureed in a blender.