Lentil Soup with Spicy Italian Sausage

Pair this soup with the 2021 Massimago 'Duca Fedele' Valpolicella DOC included in your Fall Club Argaux shipment! Serves 6-8 Ingredients:

• 3 Spicy Italian sausages
• 1 cup chopped parsley
• 2 tblsp. cumin
• Black pepper to taste
• ¼ cup lemon juice
• ⅓ cup olive oil
• 1 tblsp. curry powder
• 1 tblsp. garlic powder
• 1 white onion, chopped
• 2 cups cubed butternut squash
• 1 cup green lentils
• 2 cups chopped swiss chard
• 2 celery stalks, sliced lengthwise
• 1 26 oz. box of POMI chopped tomatoes
• Grated parmesan
• 1 7 oz. container of creme fraiche
• ¼ cup of white wine
• 1-2 32 oz. box of chicken broth (depending on how thick you like the soup to be)

[gallery columns="2" size="full" ids="46497,46496"] Dice onion and celery. Add olive oil to a Dutch oven and throw in the onion and celery. Season with black pepper, garlic powder, curry, and cumin. Break up the sausage and add to the pot with celery and onion mixture. Allow the sausage to brown. Add a cup of white wine stir. Add chopped tomatoes and bring to a simmer. Preheat the oven to 375. Toss the butternut squash with pepper, salt and olive oil. Roast for 20 minute and broil for 3. Set aside. Chop all the parsley, stems and all. Set aside some of the leaves for garnishing. Throw in a handful of parsley and mix everything together. Add chicken broth and bring to a boil. Add lentils, stir together and bring back down to a simmer. While you wait for the lentils to cook through, make the creme fraiche topping by mixing together creme fraiche, lemon juice, cumin, some of the chopped parsley and curry powder to taste. Once the lentils have cooked through (about an hour), add in the butternut squash. About 5 minutes before service, chop the Swiss chard, throw into the pot and stir. You want the soup to be on the border of stew, hearty but light. Spoon into a bowl and top with creme fraiche, parsley and Parmesan.