Butternut Squash Chili

30 oz frozen butternut squash

11-12 oz chicken Italian sausage

10 oz mirepoix (celery, carrot, onion)

1 sm apple, peeled, cored, and chopped

1 can fire roasted tomatoes

1 sm can tomato sauce

2 cans white beans, drained and rinsed

6 c low sodium chicken or vegetable broth

2 T garlic powder

1 t garlic powder

1 t onion powder

1 t cumin

1/2 t smoked paprika

1/2 t garlic herb

1/2 t chili powder

1/4 t cinnamon

pinch sea salt

pinch black pepper

pinch nutmeg

Directions

1. soften mirepoix in pan using a little stock and stirring for five minutes
2. add squash and apple and stir for one minute
3. add spices and garlic with about four cups of stock
4. cover and boil for 30 minutes
5. add one can of beans, tomato sauce, and cook another ten minutes
6. pour into blender and blend
7. cut the sausage into little pieces and brown in a skillet
8. add the browned sausage to the blended mixture
9. add the rest of the stock and the other can of beans
10. simmer another 20-30 minutes
11. add a splash of apple cider vinegar at the end