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Turkey Sausage, Butternut Squash & Kale Soup

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
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    10 servings (2-1/2 quarts)


  • 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


  • 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.

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