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# 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.

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)

Recipe:

- 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.