Ahhh…. (Let me throw out a quick War Eagle after a very exciting football weekend!) Back to the original sentiment… ahhhh. I love fall. The weathers starts changing and the temps start dropping. Late last week, parts of the South were greeted with not only low temps but a few rainy days. Cold and rainy is the perfect weather for a hearty soup for dinner! This was a delightful, yummy and hearty treat at only six points for you Weight Watchers point counters. You could serve this with a salad and some crusty bread on the side and have a delicious but healthy dinner for a cool fall evening.
Turkey Sausage, White Bean and Butternut Squash Soup
|2 tsp olive oil, extra-virgin|
|2 large uncooked onion(s), chopped|
|2 tsp kosher salt, divided|
|1 1/4 pound(s) uncooked turkey sausage(s), Italian-variety (I used a spicy lean Italian turkey sausage.)|
|2 tsp minced garlic|
|8 cup(s) canned chicken broth|
|2 1/2 pound(s) uncooked butternut squash, cubed|
|1 Tbsp fresh sage, minced|
|1/4 tsp ground nutmeg|
|38 oz canned cannellini beans, rinsed and drained (two 19 oz cans)|
|2 tsp fresh lemon juice|
|2 Tbsp 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.