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This Sausage & Kidney Bean Soup with butternut squash and kale is a favorite for cold weather!


6 servings

Total time

30 minutes




  • 1 tablespoon olive oil
  • 1 yellow onion (, diced)
  • 1 lb spicy Italian sausage (, cut into 3/4 inch pieces)
  • 1 quart chicken broth
  • 2 cups water
  • 3 cups cubed butternut squash
  • 4 cups chopped kale leaves ((about 4 large leaves))
  • 1 14-oz can kidney beans (, drained and rinsed)
  • juice of lemon ((1 tablespoon))
  • ¼ cup parsley leaves (, chopped)


  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sausage and sauté for about 8 minutes, or until the sausage starts to brown and the onion softens.
  2. Add the chicken broth and water, and bring to a boil.
  3. Add the butternut squash and stir in the kale leaves and kidney beans. Bring to a boil, and continue to boil for 5 minutes, or until the butternut squash is fully cooked and pierces easily with a fork.
  4. Remove from heat and stir in the lemon juice and parsley.
  5. View the recipe instructions at Babaganosh

Contains allergens
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