Name: Butternut Squash Sausage Soup
Ingredients: 1 pound ground Italian sausage – mild or spicy; 2 tbsp olive oil; 2 garlic cloves; 1 small onion; 1 tsp salt; 1 tsp dried thyme; 1 tsp dried oregano; ½ tsp dried sage; ½ tsp chili flakes – more for serving; 3 cups chicken broth; 1 1/4 cups butternut squash puree; 3 cans (360 g/13 oz) cannellini beans – drained and rinsed; 3 ounces grated Parmesan

Description

Adapted from Serving Dumplings

Ingredients

1 pound ground Italian sausage – mild or spicy
2 tbsp olive oil
2 garlic cloves
1 small onion
1 tsp salt
1 tsp dried thyme
1 tsp dried oregano
½ tsp dried sage
½ tsp chili flakes – more for serving
3 cups chicken broth
1 1/4 cups butternut squash puree
3 cans (360 g/13 oz) cannellini beans – drained and rinsed
3 ounces grated Parmesan

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Instructions

Get all the prep done before you start cooking: mince the garlic and finely chop the onion. Drain and rinse the beans.
Heat olive oil in a large pot over medium high. Add sausage, break up the meat into small pieces with a wooden spoon, and cook until browned and no longer pink, about 5 minutes. Add garlic and onion, cook until fragrant, for 3 minutes. Stir in spices, and cook for 1 minute more.
Pour in broth, add butternut squash puree. Bring to a boil, then add cannellini beans. Stir, lower the heat, cover and simmer for 15 minutes, stirring every now and then.
When ready, turn off the heat and stir in Parmesan. Adjust salt to taste.
Serve with crusty bread, beer bread, or grilled cheese. Garnish with some red pepper flakes if desired. Enjoy!