Instructions

Heat large dutch oven over medium heat on the stove top. Remove turkey sausages from casings and cook in the dutch oven stirring frequently, until browned & cooked through. Remove sausage from the pot and set aside for later. Finely chop shallots & garlic and add to pot with 1 tbs olive oil. Cook for 5 - 8 minutes until soft and slightly browned then add salt, pepper, tomato paste & hot sauce and cook another 3 minutes, stirring frequently. Cut green tops off of the leek and set aside to add to your next round of bone broth, chop the white parts into 1/2 cm wide pieces and add to the pot with your garlic & shallot and cook for 3 minutes. Chop potatoes into 1 cm cubes while the leek is cooking down, then add it to the pot with the remaining olive oil and cook for 5 minutes. Add the bone broth, bring soup to a boil then lower heat and simmer covered for 10 minutes. Chop the squash (seeds removed) into 1 cm pieces then add to pot and continue to simmer for 10 minutes. Cut tops of kale into ribbons (save stems for your next bone broth) and add to soup along with the cooked sausage to cook for 5 minutes. Taste and season with more salt, pepper & spice if desired.