Kale, Sausage and Butternut squash soup

1 parsnip, sliced
1 small butternut squash, peeled, seeded, cut into 1 inch chunks
2 TB olive oil
1 lb ground sausage
1 onion, diced
3 garlic cloves
1 can fire roasted tomatoes (or roast one whole tomato with the squash and parsnip)
1 head of chopped kale
6 cups or more of homemade turkey broth
1 tsp thyme
salt and pepper to taste
dash of Tabasco sauce

Toss parsnips and butternut squash in olive oil. Convection roast at 375 degrees for 15-20 minutes.

In a large pot, brown sausage, add onion and garlic and saute

Add tomatoes and Kale and cook and stir for a minute

Add broth and seasonings.

Cook for 30 minutes, stirring occasionally.

Add butternut squash and parsnips. Cook 15 minutes more- or until Kale is tender.