Butternut Squash Leek Soup

This is my very favorite soup recipe. The kids like it before I add the kale and sausage so I always reserve some for the without. Pair with sourdough toast or homemade cassava bread and you have a couple of days of meals made.

Ingredients:
- 1/2 butternut squash peeled and cubed
- 2 leeks, sliced thin
- 8 stems of kale , stem removed and chopped
- 32 oz of chicken broth (Pacifica is a great brand)
- 2-3 chicken sausage (Jones Dairy Farm is great but use 6-8 or Bilinski apple chicken)
- 1 Tbsp ghee

Directions:
- heat ghee in large soup pot over medium heat. Once warm add leeks for 2 mins stirring frequently.
- next add butternut squash and sautée for 5 minutes.
- add chicken broth and cook until butternut squash is cooked through. Roughly 15 minutes
- pour mixture into blender and purée. You may need to do in batches. Then return to stove pan.
- add kale and chicken sausage and cook another 15-20 minutes until kale is wilted. Season with salt and pepper to taste
- serve and save leftovers for up to 5 days