Squash and Kale Soup
1 small sweet potatoes, or may substitute 2
6 cups chicken stock
¾ cup Italian couscous
1 can cannellini beans
1 large bunch kale, leaves only chopped fine
Peel and cube butternut squash. Place on baking sheet, drizzle with olive oil, add salt and pepper. Roast in oven 400 degrees for 30 minutes.
In large stock pot brown Italian sausage, drain any grease. Add chicken stock, couscous, beans. Cook for 10-15 minutes. Lastly add kale cook another 5 minutes.
If any leftovers, it freezes well.