Sausage, Kale, and Butternut Squash Soup
- Total time
- 40 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 3 Italian sausage links - uncooked (spicy or sweet)
- 1 medium onion (diced)
- 2 cloves garlic (grated)
- 1 red pepper (seeded and diced)
- 8 cups chicken broth (low sodium or homemade)
- 3 cups butternut squash (peeled and cut in 1/2 in. cubes)
- 4 cups kale (roughly chopped)
- 14 ounces cannellini beans (drained and rinsed)
- salt and pepper to taste
- Parmigiano reggiano (optional garnish)
Steps
- 1
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.
- 2
Brown sausage for 7-8 minutes using a potato masher or wooden spoon to break into bite-sized pieces.
- 3
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.
- 4
When sausage is nicely browned, add broth to pan using a wooden spoon to deglaze and scrape up all of the delicious brown bits from the bottom of the pan.
- 5
Raise heat to high then bring soup to a boil. Add butternut squash cubes and cook for 15-20 minutes or until softened.
- 6
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.
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