Spicy Italian sausage, hearty kale, and creamy butternut squash create a warm and satisfying soup that is perfect for freezing.
One of my favorite quick and healthy dinners in the cold season (or any season really) is a warm bowl of soup such as Roasted Root Vegetable Soup, Mushroom Barley Soup or Matzo Ball Soup. This Sausage, Kale, and Butternut Squash Soup is an easy go-to for fall and winter. Not only a delicious dinner, but the leftovers make great lunches throughout the week for easy meal prep.
Why You’ll Love this Sausage, Kale, and Butternut Squash Soup
- It’s hearty and filling, making it the perfect meal on a chilly day.
- The ingredients can be easily swapped to vegetables you already have in your fridge or pantry!
- It stores easily in the fridge and freezer, so it makes for great meal prep!
Ingredients
- Italian sausage: A delicious source of protein, you can use sweet, mild, or spicy sausage to meet your preferences!
- Onion: I’ll use a yellow or white onion, as it’s mild in flavor to not overpower the other ingredients, but instead blends well with the other flavors.
- Garlic: Nutty, slightly sweet when cooked, it pairs deliciously with everything else.
- Red pepper: The ripest of bell peppers, they are also the highest in vitamins and nutrients, with a slightly sweet taste.
- Chicken broth: Flavorful and rich with protein and essential fatty acids, it’s my go to for soup bases.
- Butternut squash: A winter squash with a sweet, nutty taste, it’s high in vitamin C and other vitamins.
- Kale: I love to use kale in soups, as its hearty enough to not get soggy, but it loses its bitter taste. Not to mention it’s packed full of nutrients, like omega-3s.
- Cannellini beans: Another source of protein, as well as fiber, they add a creamy, nutty flavor to the soup.
Easy Substitutions
- Swap the squash. You can use any squash in place of the butternut squash, like acorn squash or pumpkin.
- Make it vegetarian. Instead of chicken broth, use veggie broth, and use a soy or tofu substitute for the sausage.
How to Make Sausage, Kale, and Butternut Squash Soup
Step 1. Start by peeling your butternut squash.
Step 2. Then cut the squash in half and use a spoon to scoop out the seeds and strings. Cut into cubes.
Step 3. In a large pot, drizzle some olive oil and heat to medium-high. Brown your sausage, breaking into pieces as it cooks.
Step 4. Use a microplane to freshly grate your garlic in with the sausage.
Step 5. Add the diced onion and red bell pepper, with a pinch of salt and black pepper.
Step 6. Keep cooking until onions and peppers have softened.
Step 7. Add the chicken broth, and use a wooden spoon to scrape up anything that might be stuck at the bottom of the pot.
Step 8. Bring to a boil, then add in the butternut squash and simmer for about 10-15 minutes until squash is softened.
Step 9. Then add the drained cannellini beans.
Step 10. Followed by your chopped kale.
Step 11. Check for seasoning, and cook for about 5 minutes until kale is bright green.
Top with freshly grated parmesan cheese if desired, and serve your Sausage, Kale, and Butternut Squash Soup!
Frequently Asked Questions
Does butternut squash need peeling for soup?
Can I freeze this soup?
Do I need to cook squash before adding to soup?
More Soups
- Chicken Tortilla Soup with Hominy
- Slow Cooker Vegetarian Chili
- Chicken and Chickpea Soup with Bulgur Wheat
- Navy Bean and Ham Soup
- Greek Lemon Chicken Soup
Eat It, Like It, Share It!
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Whether you need a quick dinner, or lunches throughout the week, this hearty, delicious Sausage, Kale, and Butternut Squash Soup won’t disappoint you.
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Sausage, Kale, and Butternut Squash Soup
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)
Instructions
- 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 deglaze and 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.
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