White Bean, Butternut Squash and Turkey Sausage Soup

8 Nov

White Bean, Butternut Squash and Turkey Sausage Soup

Leaves are on the ground, tights are on my legs (this is not Chris writing by the way…) and soup is on our stove top.  Fall is officially here. This is seriously my favorite season and because it sticks around for such a short time, everything fall-ish needs to be packed into a small window.  I am embracing all things fall into my wide, pumpkin-spice-loving embrace.  The second a crisp starts in the air, we break out our big stockpot and crock pot and soup the hell out them.  We have been testing out a few new ones in our rotation, ranging from creamy ones to a really quick Asian Chicken Noodle Soup (stay tuned for those…).

Soup is a great meal that can be made ahead and easily re-heated, which is great for those days that you come home late and have hungry mouths snapping at your heels (true story:  Ella and Chris are like raptors when they are hungry).  It’s also a great way to eat relatively healthy, packing the soups with loads of vegetables and experimenting with the spices in your cupboards.  I haven’t really mentioned the fact that Chris and I are watching our weight (a direct result of delicious craft beer and my undying love for sweets…), because we don’t want to bore you with our dieting details.  But we have learned that everything in  moderation is okay and when you can, focus on the seasoning and spices, because that can easily ramp up any bland dish.  This soup packs a ton of flavor and uses seasonal vegetables, making it a perfect fall dish.  Now I’m off to go sip on my pumpkin spice latte and wrap myself in a scarf. 

White Bean, Butternut Squash and Turkey Sausage

2 Tablespoons olive oil

1 large onion, chopped

1 pound uncooked turkey sausage, Italian

2 teaspoons minced garlic

8 cups chicken broth

1 large butternut squash, cubed

1 Tablespoon fresh sage, minced

1/4 teaspoon ground nutmeg

salt and pepper to taste

30 ounces cannellini beans, rinsed and drained

1 Tablespoon fresh lemon juice

Parmesan cheese

Heat 1 Tablespoon oil in a large stockpot over medium heat

Remove casings from sausage and pull apart into small pieces; add to stockpot and cook until browned, stirring often; remove sausage and place on a paper towel-lined plate

Add the other Tablespoon of oil into the stockpot and add onions and garlic; sauté until softened, about 10 minutes

Add broth, squash, sage, nutmeg, salt, pepper and sausage into stockpot; increase heat and bring up to a boil and then reduce heat to medium and simmer for 10 minutes, or until squash is tender

Stir in beans and cook until heated through, about 5 minutes

Remove from heat and stir in lemon juice and serve with parmesan cheese

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