SMOKED SAUSAGE, COLLARDS, AND BUTTERNUT SQUASH SOUP
Makes 6 to 8 servings
1 tablespoon olive oil1 pound smoked sausage, sliced4 cloves garlic, minced1 small yellow onion, diced1 tablespoon minced fresh ginger6 cups chopped collard greens6 cups chicken broth4 cups diced peeled butternut squash1 teaspoon kosher salt¼ teaspoon crushed red pepperFrench bread and crushed red pepper, to serve
1. In a large stockpot or Dutch oven, heat oil over medium heat. Add sausage, and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Add garlic, onion, and ginger. Cook, stirring occasionally, until softened, 5 to 7 minutes. (If it starts to stick, add a small amount of broth and scrape browned bits from bottom of pot with a wooden spoon.)
2. Add collards, broth, squash, salt, and red pepper to…
