Author: Liz DellaCroce | The Lemon Bowl
Serving size: 16 oz
Fat: 4.9 g
Saturated fat: .9 g
Unsaturated fat: 4 g
Trans fat: 0
Carbohydrates: 43.6 g
Sugar: 5.8 g
Sodium: 992 mg
Fiber: 9.3 g
Protein: 28.9 g
Cholesterol: 64 mg
Recipe type: Soup
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Spicy Italian sausage, hearty kale and creamy butternut squash create a warm and satisfying soup that is perfect for freezing.
3 Italian turkey sausage links (spicy or sweet) – uncooked
1 medium onion – diced
2 garlic cloves – grated
1 red pepper – seeded and diced
8 cups chicken broth – low sodium or homemade
3 cups butternut squash – peeled and cut in ½ in. cubes
4 cups kale – roughly chopped
14 oz cannelini beans – drained and rinsed
salt and pepper to taste
Parmigiano reggiano – optional garnish
Heat a large soup pot over medium-high heat and spray with olive oil non-stick spray. Remove sausage from casings and add to pot.
Brown sausage for 7-8 minutes using a potato masher or wooden spoon to break into bite-sized pieces.
Add garlic, diced onion and red pepper to pan (as well as a pinch of salt and pepper) and cook until softened, about 5-6 minutes.
When sausage is nicely browned add broth to pan using a wooden spoon to scrape up all of the delicious brown bits from the bottom of the pan.
Raise heat to high then bring soup to a boil. Add butternut squash cubes and cook for 15-20 minutes or until softened.
Five minutes before serving, add kale and beans. Season with salt and pepper to taste and serve with freshly grated Parmigiano reggiano if you wish.