Turkey sausage, white bean and butternut squash soup Recipe

This was originally from Weight Watchers, but the directions were bad.

Very nice light-tasting soup with sausage, beans and squash.

Ingredients

• 1 Lb Dry Cannelini (white) Beans, re-hydrated according to package directions
• 1 1/4 Lb Sweet Italian Turkey Sausage Links, cut into 1/2″ chunks
• 1 2 Large Yellow Onions, chopped into 1/2″ pieces
• 2 Quarts Chicken Broth
• 1 Tablespoon Olive Oil
• 6 Large Cloves Garlic, finely chopped
• 2.5 Pounds Butternut squash, cubed about 1/2″
• 1 Tablespoon Fresh Sage, minced
• 1/4 Teaspoon Freshly grated Nutmeg
• 1 Tablespoon Freshly Squeezed Lemon Juice
• Parmigiano Reggiano, grated (optional)

Directions

• Rinse beans and discard anything that isn't a bean. Soak according to package directions.

When beans are ready . . .

• Add a little olive oil to a sauce pot and heat on medium until hot.
• Add sausage and cook until lightly browned.
• Add onion, and saute until soft. The sausage will get a little darker.
• Add chopped garlic and saute until softened (not browned)
• Add everything else except the parmigian cheese, bring almost to a boil and simmer until the beans and squash are soft.
• Serve with the grated parmigian over the top.

2 Weightwatchers SmartPoints per serving.