Sweet Potato, Squash & Turkey Stew

By: Coach Maria - Salus Nutritonist & Food Expert

This soup has been a favorite of mine ever since the icicles became a seemingly permanent fixture on our gutters! 

The temperatures are still frigid cold, but the warmth from this richly hearty stew will make you forget about any damage those icicles may be causing!

If you have a lazy day, this stew can be made in under 30 minutes on the stove top.  But if you're like me, and prefer to spend the lazy day doing something other than being lazy, the flavors of this stew become more intense if slow cooked in a crockpot.

Ingredients

2 tblsp coconut oil (or, if you have it, bacon fat) 
1 medium yellow onion, chopped
4 cloves of garlic, minced
1 pound lean turkey sausage
2 medium sweet potatoes, peeled and cubed
1 large butternut squash, peeled, seeded and cubed
chicken broth  
1/4 teaspoon nutmeg
1/2 teaspoon dried rosemary 
1/4 cup cornstarch or arrowroot powder
unrefined sea salt and freshly ground pepper to taste

In a large skillet, heat the coconut oil on medium heat until melted.
Add in the onion and garlic. Cook until soft, about 5 minutes. 
Add turkey sausage and cook until done. 
Put the sweet potatoes and squash into the crock pot.
Add in the turkey sausage mixture and mix well.
Pour chicken broth over the stew until it covers it halfway.
Turn the crock pot on low and cook for 4-6 hours or until the squash is soft and just starting to fall apart.
Mix the cornstarch or arrowroot powder with a small amount of cold water until smooth and add it to the stew. Stir until thick.
Add in the nutmeg and rosemary.
Salt and pepper to taste.