Turkey Sausage, Butternut Squash & Kale Soup

Name: Turkey Sausage, Butternut Squash & Kale Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 servings (2-1/2 quarts)
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

Total Time Prep: 20 min. Cook: 30 min.

Yield 10 servings (2-1/2 quarts)

Test Kitchen Approved

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

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

Directions

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

1 cup: 163 calories, 5g fat (2g saturated fat), 23mg cholesterol, 838mg sodium, 20g carbohydrate (5g sugars, 5g fiber), 13g protein.

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

Recipe Creator