1 pound of your favorite bulk sausage
2 cups of fresh spinach
4 cups winter squash cut into small cubes
8 cups low sodium chicken stock
1 large white onion, small dice
1 medium carrot, small chop
2 stocks celery, small chop
½ pound bowtie pasta (cooked to al dente)
In a heavy bottom sauce pot, cook sausage on medium low heat until dark brown. Remove from the pot leaving rendered fat on the bottom. Add in onion, carrot and celery and a pinch of salt. Cook until transparent. Add in the squash, chicken stock and cooked sausage. Bring to a boil and reduce to simmer for 30 minutes.
Add in spinach and cook 5-7 min. Taste and adjust if necessary. Add in cooked pasta.
*Will freeze beautifully if pasta is not added.