(Inspired by Tuscan Kale and White Bean Soup by Kristen at Iowagirleats.com) <br />At work we actually have something called "Cookie Week," which is delicious, but needs counterbalanced at suppertime. In this soup, savory Italian sausage is paired with slightly sweet butternut squash, and it even has greens to justify that extra bowl, though it's rather filling to begin with. You can find the bags of pre-peeled and chopped butternut squash now, but I find the prep work therapeutic. This recipe works well with about half of a large squash. Reheats wonderfully.

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