This canned soup hack uses butternut squash soup. I add in leftover cooked turkey sausage, kale, frozen butternut squash, and cooked wild rice. Top it off with some toasted pumpkin seeds, sage and shredded apple and enjoy.
In a medium saucepot, add the soup and heat over medium until hot. Add in the kale and cook for 5-10 minutes until softened, then add in the cooked rice and sausages and cook until warmed through and the kale is tender, about another 5-10 minutes. Set aside.
Meanwhile, heat the oil in a saucepan and add in the pumpkin seeds and sage. Cook until golden.
Divide the soup between four bowls and top with the seeds, sage and shredded apple.