Happy, Healthy Kitchen – Fall Squash Sausage Soup

Fall is in the air and time to curl up with a hot bowl of comforting soup. Different kinds of squashes are available now. I love how easy it is to buy butternut squash already precut. It is a good source of fiber, potassium, and several other key nutrients. The nutritional content of squash makes it beneficial for digestion, blood pressure, and for healthy skin and hair. It is also low in calories at just 82 calories per cup. I think you could use your favorite winter squash in this recipe.

2 tsp. oil
2 large onions, diced small
2 tsp. salt
1 1/4 lb. of turkey sausage, about 4 links (plant based would be good too)
1 1/2 tablespoons of minced garlic
8 cups of chicken broth (or vegetable)
2 1/2 lbs of butternut squash, or large bags of precut butternut squash
1 tablespoon of fresh sage
1/4 tsp. of nutmeg
3 cans of cannellini white beans, rinsed and drained
2 tsp. lemon juice
4 tablespoon fresh parmesan cheese (for garnish).

Saute onions in oil until tender and translucent. Squeeze sausage from links into pot making bite size pieces. Add salt. Saute and cook sausage until almost cooked. Add garlic and saute for 2 additional minutes. Add broth, squash, sage and nutmeg in a pot. Bring to a boil and then lower heat and simmer for 30 minutes. Add beans and cook for an additional 10 minutes. Before ready to eat, add lemon juice and stir well. Pour into bowls and garnish with parmesan cheese.

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