Turkey Sausage, White Bean and Butternut Squash Soup

Total Time
1 hr 5 min
20 min
45 min
This hearty soup combines sweet butternut squash with fresh sage and spicy turkey sausage – a fantastic flavor trio.


olive oil

2 tsp, extra-virgin

uncooked onion(s)

2 large, chopped

kosher salt

2 tsp, divided

uncooked turkey sausage(s)

1¼ pound(s), Italian-variety

minced garlic

2 tsp

canned chicken broth

8 cup(s)

uncooked butternut squash

2½ pound(s), cubed

fresh sage

1 Tbsp, minced

ground nutmeg

¼ tsp

canned cannellini beans

38 oz, rinsed and drained (two 19 oz cans)

fresh lemon juice

2 tsp

grated Parmesan cheese

2 Tbsp


  1. Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 teaspoon salt and sauté until softened, about 5 to 10 minutes.
  2. Remove casings from sausages; pull sausages apart into bite-size pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
  3. Add garlic; cook, stirring, 1 minute.
  4. Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; stir and cook until heated through, about 10 minutes more.
  5. Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.


Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.

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