Give me a hearty soup filled with kale and other vegetables and I’m happy. Add some meat sprinkled in to appease the men in my family and we’re all happy! They’ll notice the sausage, I’ll notice the kale!

This soup is one of my favorites when cooler weather arrives. Really I love this soup for so many reasons . The fact that my boys love it after I’ve thrown tons of kale in there, the flavor of the sweet italian sausage, the reality that you could omit the meat all together and make it vegetarian, the list could go on!

When to Make the Soup

Is there anything better than a large pot of soup for a quick dinner when chilly fall evenings arrive? I made this soup tonight as part of my simple meal plan and really like making soups on a Monday. I think it helps ease us all into the week ahead and I love that I’ll have a the best leftovers for lunch. Leftovers don’t stretch as long these days, but given the fact that there is no dairy you could double this batch and freeze some.

Any meal already made in your freezer makes you feel like you’ve won and I’m all about that. Similar to when dinner is in the slow cooker before 10 on a weekday, freezer meals are up there on my list of favorite things.

Ways to Vary the Ingredients

I love the base recipe here for this butternut squash soup, but don’t let it confine you if you want to switch things up a bit. You could add low-sodium chicken broth in place of the vegetable stock. White beans or navy beans could take the place of cannellini. Great northern beans work too.

At the end you could add a squeeze of lemon juice for some brightness, some fresh basil, or even some parmesan cheese. Someone in my family would absolutely be adding red pepper flakes to this and if I was really on top of things, I’d have crusty bread to go with it too.

Could I use a Slow Cooker?

If you are short on time you could try it in your slow cooker simmering all day. I wouldn’t add the kale until about 30 minutes before you’re ready to eat, but everything else could easily sit in there. Make sure you cook the sausage first of course. Some of the good stuff about slow cooker soups is they have all day for the flavors to come together.

Instant Pot Anyone?

If you wanted to try a version of this comforting soup in the pressure cooker it’s worth a try on the soup setting, but I’d watch that the squash doesn’t get too tender. I would add the kale and beans in at the end after the soup is done. My pressure cooker is very warm once the pressure releases, but if you felt like yours cooled off too much you can always set it to the saute function so that the kale will wilt. Once done just ladle into your bowls and enjoy!

Stove Top Soup

Tonight I was able to use the base recipe and see how versatile it really is. I had a red bell pepper on hand, also some fresh thyme and sage went in tonight in place of dried herbs. I didn’t measure out the kale when I made it, a few good hand fulls will do, but I did measure for you below for the sake of the rule follower.

I hope you make it, maybe for next week’s soup Monday?! If you do be sure to tag me @lbsgoodspoon and let me know if you make it with #lbsgoodspoon as well. I’d love to see the soup at your table!

With chilly days ahead and a host of winter meals just waiting to be enjoyed, add this one to your list!

Butternut Squash, Kale and White Bean Soup with Sausage

Give me a hearty soup filled with kale and other vegetables and I'm happy. Add some meat sprinkled in to appease the men in my family and we're all happy! They'll notice the sausage, I'll notice the kale!

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Course Soup

Servings 6

Ingredients

1 lb Mild Italian sausage casings removed
1 onion diced
1 tbsp olive oil
1 red bell pepper diced
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
10 cups of vegetable broth
2 tsp kosher salt
6-8 cups of butternut squash cut into bite size pieces
2 cans of cannellini beans rinsed and drained
4 cups kale trimmed and chopped

Instructions

To make the soup first place olive oil in a large dutch oven or stock pot and sauté diced onion 3 minutes or until softened.
Add in the diced pepper and then your sausage, breaking up the meat into small pieces.
Once the sausage is cooked add your seasonings and then your vegetable broth. Bring everything to a boil and add in the salt.
At this point you’ll add in the butternut squash, checking it after 5-7 minutes. You don’t want the squash to get too soft!
Once it’s tender add your beans and kale and stir everything to warm it.
That's it! How simple and delicious is that?

Ingredients You’ll Need:

1 lb Mild Italian sausage, casings removed
1 onion, diced
1 tablespoon olive oil
1 red pepper, diced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
10 cups of vegetable broth
2 teaspoons kosher salt
6-8 cups of butternut squash, cut into bite size pieces
2 cans of cannellini beans, rinsed and drained
4 cups kale, trimmed and chopped

To make the soup first place olive oil in a large dutch oven or stock pot and sauté diced onion 3 minutes or until softened. Add in the diced pepper and then your sausage, breaking up the meat into small pieces.
Once the sausage is cooked add your seasonings and then your vegetable broth. Bring everything to a boil and add in the salt.
At this point you’ll add in the butternut squash, checking it after 5-7 minutes. You don’t want the squash to get too soft! Once it’s tender add your beans and kale and stir everything to warm it.

Ladle the hot soup into bowls and enjoy! We served ours tonight with salad + toast. Enjoy!