Turkey sausage, white bean and butternut squash soup

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

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

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)


  • 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
  • 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.