Roasted butternut squash adds sweet, caramelized notes to this savory braised kale and wild rice soup with the option of adding thinly sliced chicken sausage.
On a large sheet pan, coat butternut squash chunks in olive oil, salt, and pepper. Roast for 30 minutes, stirring half way.
On a separate sheet pan, place chicken sausage evenly. Roast for 20 minutes. Let cool then slice thinly, set aside.
Heat olive oil and sauté onion until translucent. Add kale, salt and red pepper flakes, stirring to braise the kale. Deglaze the pan with white wine, giving it a quick stir.
Add sausage, roasted butternut squash and wild rice. Stir in chicken stock. Bring the soup to a boil, then reduce to a simmer. Cover and cook for 25 minutes.