Turkey Sausage, White Bean & Butternut Squash Soup - cooking recipe

Ingredients

2 teaspoons olive oil, extra-virgin
2 large uncooked onions, chopped
2 teaspoons kosher salt, divided
1 1/4 lbs uncooked turkey sausage, Italian-variety
2 teaspoons minced garlic
8 cups canned chicken broth
2 1/2 lbs uncooked butternut squash, cubed
1 tablespoon fresh sage, minced
1/4 teaspoon ground nutmeg
38 ounces canned cannellini beans, rinsed and drained (two 19 oz cans)
2 teaspoons fresh lemon juice
2 tablespoons grated parmesan cheese

Preparation

Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and saute until softened, about 5 to 10 minutes.
Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
Add garlic; cook, stirring, 1 minute.
Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.