What You’ll Need
2 1/2 Tbsps olive oil
1 Shallot, chopped.
3 Cloves Garlic
1 1/2 Tbsps Italian Seasoning
1 tsp Salt + Pepper
1/4 tsp cayenne pepper
1/2 a medium butternut squash copped into 1/2’’ cubes (about 4 cups)
1 Carrot
2 Bell Peppers
8 Turkey Pepperoni Sticks, chopped
1 L Chicken Stock.
1/2 Head of Kale, destemmed and chopped.
1 Cup Spinach
How to make it
In a large pot over medium heat, add olive oil, chopped shallot, garlic, and seasoning.
Mix and cool until it becomes aromatic and shallot is translucent (about 3 minutes).
Add in chopped squash and carrot. Stir occasionally until squash is par cooked (about 5-8 minutes).
Add in peppers and turkey. Stir and allow to cook for another 2 minutes.
Pour in chicken stock, and raise heat. Allow to come to a boil. Cover.
Reduce to a simmer, and allow to cook for an additional 7-10 minutes.
Toss in chopped kale and spinach. Stir and allow to cook for 1 minute.
Laddle into bowls. Serves 4.
