Heat 2 tablespoons of the olive oil in a large, heavy-bottomed pot with a lid (such as a Dutch oven) over medium-high heat. Once hot and shimmering, add the sausage. Cook 5-7 minutes, breaking into bite-sized crumbles until lightly browned. Transfer to a plate and set aside.

If needed, add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and celery. Season with 1 teaspoon kosher salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant. Add the tomato paste, stirring to coat the softened veggies. Cook 2-3 minutes more, until the tomato paste is darkened and caramelized.

Slowly pour in the wine, scraping up browned bits of fond from the bottom of the pot. Simmer 2-3 minutes to reduce slightly, then build the soup. Add the butternut squash, garlic, bay leaves, herbs, parmesan rind (if using), and chicken stock to the pot. Stir to combine well. Simmer, partially covered, stirring occasionally, for 10-15 minutes, until the squash and garlic are tender.

Stir the browned sausage back into the pot along with the beans and kale. Simmer 5 minutes more, until the beans are warmed through and kale is wilted. Remove and discard the bay leaves, herbs, parmesan rind, and garlic—or carefully squeeze the tender garlic cloves straight into the soup (so delicious!). Taste and adjust seasoning as needed.

Topping each bowl with freshly grated parmesan cheese and a little finely chopped fresh parsley for color. This butternut squash and sausage soup is plenty hearty on its own, but if you want a little something extra on the side, you can’t go wrong with a few slices of my Garlic Lover’s Garlic Bread or a light and fresh Mixed Greens Side Salad. Enjoy!