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This hearty soup is chockfull of winter’s best vegetables. To save time, you can buy peeled chunks of fresh butternut squash in many grocery stores: you’ll need about 20 ounces. This recipe makes enough for two meals: the soup keeps well in the refrigerator for up to five days, and freezes beautifully.
8 Servings
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7 sweet Italian sausage links, sweet Italian sausage links,
1 tablespoon olive oil
2 medium onions, chopped
3 carrots, cut into 3/4-inch pieces
3 celery stalks, cut into 3/4-inch pieces
12 ounces red potatoes, cut into 3/4-inch pieces
5 garlic cloves, minced
1 teaspoon dried basil
8 cups unsalted chicken broth
1 (28-ounce) can diced tomatoes
1 3/4 pounds butternut squash, peeled and cut into 1-inch chunks
6 cups chopped kale
1 (15-ounce) can cannellini beans