This Sausage & Kidney Bean Soup with butternut squash and kale is a favorite for cold weather!
1 tablespoon olive oil
1 yellow onion
1 lb spicy Italian sausage
1 quart chicken broth
2 cups water
3 cups cubed butternut squash
4 cups chopped kale leaves
1 14-oz can kidney beans
juice of lemon
0.25 cup parsley leaves
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.
Add the chicken broth and water, and bring to a boil.
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.
Remove from heat and stir in the lemon juice and parsley.