Turkey Sausage, Butternut Squash & Kale Soup

1. 1

   In a stockpot, cook sausage over medium heat until no longer pink, breaking into crumbles, 8-10 minutes.

2. 2

   Add squash and broth; bring to a boil. Gradually stir in kale, allowing it to wilt slightly between additions. Return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 15-20 minutes. Top servings with cheese.

* Per serving · 4 servings · Values may vary.

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