Sausage, Kale, and Butternut Squash Soup

4.60 stars average

Sausage, Kale, and Butternut Squash Soup

Spicy Italian sausage, hearty kale and creamy butternut squash create a warm and satisfying soup that is perfect for freezing.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 329kcal

Author Liz Della Croce

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

US Measurements - Convert to Metric

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.

Notes

When browning the sausage, don't be afraid of a little color! The longer it browns, the more it caramelizes which means more flavor when you deglaze the pan with chicken broth. The amount of salt needed will vary depending on the brand of sausage, chicken broth and beans that you use so season accordingly.

Nutrition