Turkey Sausage, White Bean and Butternut Squash Soup

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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

 

Ingredients

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

Instructions

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.

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