Turkey sausage, white bean and butternut squash soup
1 hr 5 min
This hearty soup combines sweet butternut squash, fresh sage, and spicy turkey sausage--a winter dinner power trio, if ever there was one! Cut prep time by buying already cubed butternut squash, and while this hearty soups simmers on the stove, you can toss together a salad to serve on side. It's a quick and easy recipe to pull together for lunch or dinner, and leftovers are great to take to work or school. The choice of sausage is up to you--sweet or spicy will both taste great in this dish. And if you prefer a stronger, slightly sharper grated cheese, swap pecorino Romano for the Parmesan.
2 tsp, extra-virgin
2 large, chopped
2 tsp, divided
Uncooked turkey sausage(s)
1¼ pound(s), Italian-variety
Canned chicken broth
Uncooked butternut squash
2½ pound(s), cubed
1 Tbsp, minced
Canned cannellini beans
38 oz, rinsed and drained (two 19 oz cans)
Fresh lemon juice
Grated Parmesan cheese
- 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.
- 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.
- Add garlic; cook, stirring, 1 minute.
- 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.
- Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.