I’m a fan of all things with butternut squash. It is such “buttery” and “nutty” autumn vegetable. The name truly does describe its flavor profile. It can be used in so many different ways, and I love it about just as much as I love pumpkin when the seasons change from summer to fall. When I found this recipe, It seemed absolutely perfect for an easy weeknight dinner, on an evening where the weather may be a bit chillier. I made this when I was hoping for cooler weather, since south Texas has decided to boycott fall and every day has been 90°. Here’s to hoping for cool days and warm and soulful meals in the coming months *fingers crossed*. As for this dish, it’s great no matter the weather and truly may have ranked itself as one of the best soups I’ve ever made!
- 1# spicy Italian sausage
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red pepper, seeded and diced
- 6 cups chicken broth
- 3 cups butternut squash peeled and cut in ½ in. cubes (can use store-bought pre-cut in bag)
- 3 cups baby spinach leaves, roughly chopped
- 14 oz cannelini beans, drained and rinsed
- Salt and pepper to taste
- Parmigiano reggiano optional garnish *but highly recommended
- Heat a large soup pot over medium-high heat and coat with a bit of olive oil. Add raw sausage to pot.
- Brown sausage for 7-8 minutes using a potato masher or wooden spoon to break into bite-sized pieces.
- Add garlic, diced onion and red pepper to pan (as well as a pinch of salt and pepper) and cook until softened, about 5-6 minutes.
- When sausage is nicely browned, add broth to pan using a wooden spoon to scrape up all of the delicious brown bits from the bottom of the pan.
- Raise heat to high then bring soup to a boil. Add butternut squash cubes and cook for 15-20 minutes or until softened.
- Five minutes before serving, add spinach and beans. Season with salt and pepper to taste and serve with freshly grated Parmigiano reggiano if you wish.