Thanksgiving is so close I can almost taste it! We have plans to join together with dear friends and family on Thursday afternoon for a potluck feast, and while I still have a few items to pick up at the grocery store, I’m feeling a lot more prepared than I have in years past. The bird isn’t my responsibility, which is awesome since I don’t so much care for turkey, but I am pleased to be providing a few items including a kielbasa sausage-studded dressing (recipe TBD), a tangy Brussels sprout salad, and of course, smashies!
If you’re still thinking about what will be on your menu this year, I’d like to submit to you this hearty autumn soup. It’s a tasty main dish substitution for those of you who share my anti-turkey sentiments, yet it would also work well as an accompaniment to the spread. Kale, butternut squash, and chicken apple sausage come together to create a flavor profile that is savory with notes of sweet. Bob’s Red Mill has generously supplied me with more product than I know what to do with, and their Wild and Brown Rice Mix is really what gives this soup its body, making it very filling.
Let’s chat for a minute about Bob’s Red Mill. I absolutely love this company! Their products are fabulous (with their unsweetened coconut, ground flax seed, and 10-grain cereal being mainstays in my household), and the recipes on the side of the packaging have become some of my favorites. My apple carrot muffins? Totally an adaptation of one of their recipes. I also made their 10-grain muffins yesterday, half-expecting cardboardy bricks, but was blown away by the tenderness of the crumb. And if I didn’t like them enough already, working with their staff has been a joy. Of all the companies I have collaborated with so far as a blogger, they have an obvious commitment to integrity and respect of intellectual property that, in my experience, is unparalleled.
To celebrate the goodness that is Bob’s Red Mill, I’m doing a little giveaway today. All you have to do is comment below sharing what dish(es) you are bringing to the Thanksgiving table this week, and you’ll be automatically entered. Three readers will be selected at random and will each receive a package of the Wild and Brown Rice Mix, courtesy of Bob’s Red Mill.
Entries will be accepted through Sunday, November 25th, at 11:59pm Pacific Time, and the winners will be contacted via email early next week. US residents only. Must be 18 years or older.
UPDATE: This contest is now closed and all winners have been contacted.
Disclosure: Bob’s Red Mill is providing the product for this giveaway at no expense to me, but I am not being compensated to write this post. All content is my own.
- 1 tablespoon olive oil
- 1 cup finely diced onion
- 2 cloves garlic, minced
- 14 ounces sweet apple chicken sausage, casings removed and sausage cut into ¼-inch slices
- 2 1/2 quarts (10 cups) low-sodium chicken stock
- 1 1/2 cups Bob’s Red Mill Wild and Brown Rice Blend
- 2 bay leaves
- 1 tablespoon dried thyme
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 3 cups medium-diced butternut squash
- 3 cups thinly sliced lacinato (dinosaur) kale
- Plain Greek yogurt, for serving
- In a large pot or dutch oven, heat the olive oil over medium high heat, then add the onion, garlic, and chicken sausage pieces. Sauté until the sausage is brown and the onions are tender, about 8-9 minutes, stirring only occasionally. Increase the heat if needed to achieve color on the meat but also be mindful of the garlic, which can burn easily at high temperatures.
- Next, add the chicken stock, rice, bay leaves, thyme, salt, and pepper to the pot. Bring to a boil, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally. Add the butternut squash, simmering for an additional 10 minutes. Finally, add the kale and simmer for 10 more minutes until the rice, squash, and kale are tender.
- Taste the soup and add additional salt and pepper if desired. Serve with a dollop of Greek yogurt.