Servings: 4-6 / Total Time: 40 minutes / Author: The Migoni Kitchen

Fall is on its way and we are so excited for cooler weather! We make tons of soups in the fall and winter and love taking them for lunch all week or prepping them for a quick dinner. This butternut squash, white bean, and sausage soup is one of our favorites that we have adapted over time. It is filling enough to be a meal on its own and filled with lots of protein, fiber, and vitamins! It’s the perfect way to use any type of greens you might get in your CSA box and some of your butternut squash as well!

Soup!

Ingredients:

• 1 Tbsp olive oil
• 1/2 Large onion, Diced
• 3 Cloves garlic, Minced
• 2 Cups Butternut Squash, Cubed
• 2 Quarts Chicken Stock
• 1/2 Tsp Dried Parsley
• 2 Bay Leaves
• 1/2 Tsp Dried thyme
• 1-14.5 ounce can White Beans
• 2 Cups Greens, Such as Spinach, Kale, Chard, etc.
• 2 Italian Sausage links
• 1/4 Tsp Black Pepper
• Salt to taste
• 1/4 cup Grated Parmesan Cheese for serving

Instructions:

Heat 1 tablespoon of oil in a large pot over medium heat.

Add diced onion and garlic and cook until translucent.

Add butternut squash and cover with chicken stock.

Add bay leaves, dried parsley, black pepper, and thyme and bring to a boil. Cook about 15 minutes until butternut squash has softened.

Add white beans and cook another 10-15 minutes.

While soup is cooking, heat separate pan over medium heat. Sear sausages for about 5 minutes per side or until cooked through.

Slice and add into soup. Cook another 5-10 minutes, adding salt and pepper to taste.

Lastly, add in you greens and stir gently until wilted.

Serve with grated parmesan cheese.

Dinner is served.