Pumpkin Sausage, Kale and Butternut Squash Soup

I bought some pumpkin sausage at Whole Foods in November and put it in the freezer.  I also had some butternut squash from the garden sitting in a cool, dry place in the basement.  The snow storm this weekend inspired me to cook a nice pot of soup.  Since I was also doing things around the house, I made it in the slow cooker.  This could also be made on the stove.  To do that, brown the sausage in the bottom of the pot and remove them.  Then sweat the carrots, celery, onion and garlic, in batches, in the fat left over in the pan from the meat.  Once the veggies are softened, add the stock and scrape the bottom of the pot to get the brown bits up.  Then add in the meat, kale, squash and seasonings and let simmer for 45-60 minutes.  The slow cooker is a good way to make a no nonsense soup - just put it all in and walk away.

Ingredients:

1 lb pumpkin sausage or any other of your favorite sausages
2 stalks celery, sliced
3 large carrots, sliced
1 large onion, diced
2 garlic cloves, minced
2 cups butternut squash, diced
8 oz kale, sliced into 1 inch pieces, large stems removed
1 tsp salt
1/4 tsp black pepper
1 tsp dried thyme
2 bay leaves
12 cups stock, chicken or beef or a combo, homemade preferred
1 2 inch piece of Parmegianno Reggiano cheese rind (optional, not for Paleo diet eaters)
Here's how:

Place a crock pot liner in the slow cooker.

Add all of the ingredients into the cooker.

Diced onion

Sliced carrots

Minced garlic

Butternut squash.  I cut it up the day before to save time

Everything in the cooker.

Turn the cooker onto high and cook for 4-5 hours or on low 8-10 hours.

Soup is done.

Remove the bay leaves and cheese rind (if using) and serve.