November Blues Soup

November Blues Soup


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When it’s cold outside and soup makes everything better. Instead of making basic soup, try this November Blues Soup. With the use of sweet Italian turkey sausage, butternut squash, and kale, you’ll stomach will thank you. Warm yourself up with this comforting November Blues Soup.

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Time needed

10 min preparation + 10-15 min cooking

Serving Size / Yield

3 servings


  • 1lb of sweet Italian turkey sausage
  • ½ cup of onions, chopped
  • 2 cups of small shells pasta
  • 3 cups of butternut squash, cubed
  • 4 cups of kale, chopped
  • 4 cups of chicken stock
  • 4 cups of water
  • Grated parmesan, for garnish
  • Crushed red pepper flakes, for garnish

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In a large pot, drizzle a small amount of oil and cook the turkey sausage in medium heat until it looks brown. Next, add the onions and sauté them when they are translucent. Pour the chicken stock and water into the pot and bring it to a boil. Make sure to reduce the heat to medium-low.
Add the kale and the butternut squash to the soup mixture. Let it simmer for 10 minutes. Lastly, add the small shells pasta and simmer for another 10 minutes or until the pasta and butternut squash is tender.

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