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.
- 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
- Place the sausage in a Farberware Neat Nest 6-Qt Saucepot with enough water to come about 1/3 of the sausages. Cook over medium heat, turning occasionally, until the water has evaporated, the sausage has cooked through and browned, about 23-25 minutes. Transfer to a cutting board, let cool 5 minutes and cut the sausage across into 1/2-inch thick slices.
- Wipe out the saucepot with a damp paper towel. Heat the oil over medium heat. Add the onions, celery, carrots, potatoes, garlic and basil; cook, stirring occasionally, until starting to soften, about 5-6 minutes. Add the broth, diced tomatoes, squash and kale; bring to a boil, reduce the heat to medium-low, cover and simmer until the vegetables are tender, 15 minutes. Stir in the sausage and beans, increase the heat to medium and return the soup to a simmer and cook 5 minutes longer.