Squashage Soup

• 1 pound Italian sausage
• 1 yellow onion, chopped
• 2 teaspoons Italian seasoning
• 1/2 butternut squash, in 1/2 inch cubes
• 1 can of white beans (Great Northern or Cannellini)
• 4 cups vegetable or chicken broth
• 2 or 3 handfuls kale or turnip greens, chopped with ribs removed
• 1 piece Parmesan rind (optional)
• salt and pepper

1. Brown the sausage and chopped onions together in a dutch oven over medium heat. Drain and return to pot.
2. Add Italian seasoning, red pepper flakes, squash, beans, and broth. Throw in the Parmesan rind if you're using it.
3. If necessary, add more broth or water to suit your preferred chunks-to-liquid ratio. Bring to boil, then reduce to simmer.
4. Simmer on low until squash is tender, about 20 minutes.
5. Taste to adjust seasoning, and stir in greens.
6. Simmer 5-10 more minutes.
7. Serve with grated Parmesan.

italian sausage, yellow onion, italian seasoning, butternut squash, white beans, vegetable, handfuls kale, parmesan rind, salt

Taken from food52.com/recipes/25437-squashage-soup (may not work)