Even though we are having unseasonably warm weather here, it is still a tad chilly. Enough so that I want to make soup and stews all the time.
And when I want something, I usually want it quick and without too much hassle. This soup fits that bill. Plus the flavors all complement each other superbly.
The gals at work were a little skeptical about the combo, but once they tasted it they were won over.
Turkey Sausage, Butternut Squash and White Bean Soup
1 Tbsp unsalted butter
1 Tbsp Olive oil
1 c white onions,diced
1 – 13 oz pkg turkey smoked sausage links, diced into bite size pieces
2 – 15.5 oz cans Cannellini Beans, drained and rinsed
3 c butternut squash, cubed
4 c chicken broth
1/2 tsp nutmeg
2 c Kale (stems cut off)
Salt and pepper, to taste
In a large sauce pan, melt butter over medium heat. Add olive oil. Toss in onions. Season with salt and pepper. Mix together and sauté for 5 minutes, stirring occasionally.
Add turkey sausage and cook, stirring occasionally for 5 minutes.
Add chicken stock, butternut squash, nutmeg, salt and pepper. Mix together. Turn heat to high and bring to a boil. Once boiling, reduce heat to simmer and cook for 7 minutes.
Add beans and Kale. Season with salt and pepper. Cook for 10 minutes.
Makes 7 servings (1 cup = serving)