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A bowl of soup.

Butternut Squash, Kale and Sausage Soup

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.
Course Soup
Cuisine Amercian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 315kcal


  • 2 cans/boxes (1000ml total of ready to eat butternut squash soup)
  • 4 cups finely chopped kale leaves
  • 2 cups frozen butternut squash cubes
  • 2 cups cooked wild rice not black wild rice
  • 3 lean turkey sausages ~300g/12oz total, casing removed, crumbled and cooked


  • 2 tsp olive oil
  • 2 leaves sage finely minced
  • 1/4 cup pumpkin seeds
  • 1/2 green apple finely julienne


  • 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.


Calories: 315kcal