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Add the avocado oil to a stock pot and bring to medium heat.
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Add the leeks, celery, and minced garlic to the pot and saute until translucent.
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Add the chicken sausage, chopped zucchini, and butternut squash cubes (or spirals) and saute until the chicken is cooked through entirely.
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Add in the chicken broth, the pasta (if using), oregano, salt, mustard greens and bay leaves. Bring the pot to a boil and then let simmer until the butternut squash is tender.
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Serve and enjoy! It pairs well with parmesan (vegan or regular) on top.
Recipe courtesy of Matcha & Margs. Read the full blog post here.