TURKEY SAUSAGE, WHITE BEAN & BUTTERNUT SQUASH SOUP

Turkey Sausage, White Bean & Butternut Squash Soup image

Provided by kfo1222

Time 1h5m

Yield 1 cup, 12 serving(s)

Number Of Ingredients 12

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2 teaspoons olive oil, extra-virgin
2 large uncooked onions, chopped
2 teaspoons kosher salt, divided
1 1/4 lbs uncooked turkey sausage, Italian-variety
2 teaspoons minced garlic
8 cups canned chicken broth
2 1/2 lbs uncooked butternut squash, cubed
1 tablespoon fresh sage, minced
1/4 teaspoon ground nutmeg
38 ounces canned cannellini beans, rinsed and drained (two 19 oz cans)
2 teaspoons fresh lemon juice
2 tablespoons grated parmesan cheese

Steps:

Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and sauté until softened, about 5 to 10 minutes.
Remove casings from sausages; pull sausages apart into bite-sized 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; still 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.
Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.

Nutrition Facts : Calories 301.7, Fat 11.9, SaturatedFat 2.7, Cholesterol 77.1, Sodium 1987.2, Carbohydrate 28.8, Fiber 7.2, Sugar 5.4, Protein 20.9