This soup is honestly probably one of the easiest and most flavorful soups we’ve ever made! It also had minimal chopping because all we really had to chop was the onion & the kale, which was quick. We had a frozen bag of butternut so figured why not throw it in! It definitely would probably hold it’s shape a bit better if it was fresh, but we didn’t mind it. You can also do sweet potatoes if you prefer, I’m sure that would be amazing! The sausages liven up the broth with such great flavor and everything just came out so good & cozy. We served it alongside my homemade sourdough (recipe also on my blog) and it was such a satisfying meal! It made about 6 servings so perfect for leftovers or freezing for a meal in the future!
-3 mild or spicy Italian sausages
-1 yellow onion, diced
-4 garlic cloves, chopped
-1 bunch of kale, chopped
-1 (10oz) bag frozen butternut squash (could also use fresh & chop yourself, fresh & pre-chopped, or substitute sweet potato cubes)
-2 (15.5oz) cans cannelini beans, don’t drain
-2 (32oz) cartons of chicken stocks (more if you want more liquid or could add water)
-1-2 tsp sea salt (note: we never actually measure out our salt & pepper, we typically season as we go so this is a general idea! our broth was also low sodium)
-1/2-1 tsp black pepper
In a large stockpot, heat and add olive oil, garlic, onion, and season with sea salt and pepper. Add in the ground sausage, and season with more salt. Cook until sausage is cooked through. Add in the broth and kale, & bring it to a boil. Season with more salt if needed. Then, turn the temperature to low, add in the butternut squash (if frozen) & white beans and let simmer for about 20-30 minutes! Enjoy 🙂
*Note- if you are using fresh butternut squash, I would add it in with the broth & kale!