Autumn Harvest Soup

It's getting colder out. Yeah, I said it. Why not capitalize on two awesome things that accompany colder weather -- squash and soup. 

Prep time: 15 minutes
Cook time: 55 minutes

2 tablespoons coconut oil
3 medium carrots, peeled and diced
2 parsnips, peeled and diced
1 large white onion, peeled and diced
4 cups peeled butternut squash, cut into bite size cubes
1 white potato, peeled and cubed
1 sweet potato, peeled and cubed
1 whole bulb of garlic, top chopped to expose tops of garlic cloves
1 lb. sausages, cut into 1/2 inch pieces
8 cups homemade chicken broth
1 28 oz. can diced tomatoes, with liquid
2 cups lightly packed and coarsely chopped kale, stems removed
1/4 teaspoon ground allspice 
1/2 teaspoon thyme
1/2 teaspoon sea salt

1. Preheat oven to 425ºF. 
2. In a baking dish add diced carrots, parsnips, onion, squash, potatoes and garlic. 
3. Toss with coconut oil and bake for 40 minutes, stirring vegetables halfway through.
4. Meanwhile, brown sausages over medium heat for 5 minutes. 
5. Once veggies are cooked, set garlic aside to cool.
6. Transfer veggies and sausages into soup pot, add stock, tomatoes, spices and kale.
7. Bring to a boil.
8. Reduce heat and simmer for 15 minutes.