Easy to make and wonderfully cozy, this Italian Sausage Butternut Squash Soup is full of veggies and high in protein. This recipe is also great to meal prep for your lunches during the workweek because it reheats so well.
4cupskalestems remove and thinly sliced, 6 large leaves
2tbspcornstarchor tapioca mixed together with 3 tbsp water
sea salt and pepper to taste
Instructions
Start by prepping the ingredients. Then preheat a large pot over medium high heat. When the pan is hot but not smoking, add the Italian sausage and break it up into small bite sized pieces.
When the sausage is broken up, add the onion, garlic, and Italian seasoning. Cook just until the onion begins to turn opaque, about 2 minutes.
Add the cubed butternut squash, fire roasted diced tomatoes, drained and rinsed white beans, and chicken stock.
Bring the soup to a boil, then lower the heat to maintain a simmer. Cook until the butternut squash is tender, stirring occasionally, 10-15 minutes.
When the butternut squash is tender, add the kale and simmer 1-2 minutes or until tender.
Add the heavy cream or coconut cream and stir to combine. Remove the parmesan rind if you're using it and season the soup to taste with sea salt and pepper.
If you'd like to thicken the soup, mix the cornstarch together with just enough water to be smooth.
Then drizzle the cornstarch mixture into the simmering soup stirring well. Add the mixture just until your desired consistency is reached and serve.
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Notes
Dairy-free - be sure to check the labels for the Italian sausage you buy, some brands contain cheese. Also, use the coconut cream option. Kite hill cream cheese would be another great creamy option here for dairy free. Check the Italian seasoning as well, surprisingly it sometimes has dairy added to it. Look for a brand that has just herbs in it.