Happy, Healthy Kitchen – Butternut Squash and Turkey Sausage Soup

Happy, Healthy Kitchen – Butternut Squash and Turkey Sausage Soup

 

Fall is in the air and for me that means its time to curl up with a hot bowl of comforting soup. I am not sure about you, but I absolutely love soup! Right now, different kinds of squashes are in every store, including my favorite butternut squash. If I am being honest, I love how easy it is to buy them already precut. Butternut squash is harvested in the fall but it keeps well, in whole form, for several months. 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.

While I was visiting my bestie recently, she made this soul warming soup that I couldn’t get enough of. I am not sure of the name of it or where she got her recipe, but I had to write it down for me to make again. I hope you enjoy it as much as we did. It was even better the next day, as the flavors had time to meld. BTW, I think it would be just as yummy if you substituted fresh pumpkin in place of the butternut squash.

Butternut Squash and Turkey Sausage Soup

Ingredients
2 tsp. oil
2 large onions, diced small
2 tsp. salt
1 1/4 lb. of turkey sausage, about 4 links
1 1/2 tablespoons of minced garlic
8 cups of chicken broth (or vegetable)
2 1/2 lbs of butternut squash, we used two large bags of cutup 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).

Directions
Saute onions in oil til 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 pot. Bring to a boil and then lower heat and simmer for 30 minutes. Add beans and cook additional 10 minutes. Before ready to eat, add lemon juice to pot and stir well. Pour into bowls and garnish with parmesan cheese. Would be lovely served with fresh french baguette and a salad.

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Copyright © 2019 Kathleen De Haven – All Rights Reserved.

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