Turkey Sausage, White Bean & Butternut Squash Soup

• 2 teaspoons olive oil, extra-virgin
• 2 large uncooked onions, chopped
• 2 teaspoons kosher salt, divided
• 1 1/4 lbs uncooked turkey sausage, Italian-variety
• 2 teaspoons minced garlic
• 8 cups canned chicken broth
• 2 1/2 lbs uncooked butternut squash, cubed
• 1 tablespoon fresh sage, minced
• 1/4 teaspoon ground nutmeg
• 38 ounces canned cannellini beans, rinsed and drained (two 19 oz cans)
• 2 teaspoons fresh lemon juice
• 2 tablespoons grated parmesan cheese

1. Heat oil in a large stock pot over medium-high heat. Add onion; sprinkle with 1 tsp salt and saute until softened, about 5 to 10 minutes.
2. Remove casings from sausages; pull sausages apart into bite-sized pieces with your fingers. Add sausage to pot; cook, stirring often, until browned on all sides, about 10 minutes.
3. Add garlic; cook, stirring, 1 minute.
4. Add broth, squash, sage and nutmeg; increase heat to high and bring to a boil. Reduce heat to medium and simmer until squash is fork tender, about 10 minutes. Add beans; still and cook until heated through, about 10 minutes more.
5. Stir in lemon juice and remaining teaspoon salt. Serve garnished with cheese. Yields about 1 cup soup and 1/2 teaspoon cheese per serving.
6. Notes: Cut prep time by buying already cubed butternut squash. Freeze the sausage for an hour or two before use to make it easier to slice.

olive oil, onions, kosher salt, turkey sausage, garlic, chicken broth, butternut squash, fresh sage, ground nutmeg, cannellini beans, lemon juice, parmesan cheese

Taken from www.food.com/recipe/turkey-sausage-white-bean-butternut-squash-soup-525970 (may not work)