TURKEY SAUSAGE, BUTTERNUT SQUASH & KALE SOUP

Turkey Sausage, Butternut Squash & Kale Soup image

Kale and butternut squash are two of my favorite fall veggies. This low-fat soup combines them. If you love sweet potatoes, sub them for the squash. -Laura Koch, Lincoln, Nebraska

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 5

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Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 medium butternut squash (about 3 pounds), peeled and cubed
2 cartons (32 ounces each) reduced-sodium chicken broth
1 bunch kale, trimmed and coarsely chopped (about 16 cups)
1/2 cup shaved Parmesan cheese

Steps:

In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes., Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.

Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 838mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.