A creamy, hearty soup made with tender butternut squash, savory turkey sausage, cheese tortellini, and vibrant kale.

1 tablespoon olive oil

1 pound ground mild turkey sausage

1 medium yellow onion, diced

1 large carrot, diced

1 Granny Smith apple, diced

4 cloves garlic, minced

1/2 teaspoon crushed red pepper flakes

4 to 6 cups low-sodium chicken broth

1 pound butternut squash, peeled and diced

1 sprig fresh sage

1/2 cup unsweetened coconut milk (or half and half)

16 ounces fresh cheese tortellini

2 cups kale, finely chopped with stems removed

Salt and black pepper to taste

Optional: grated Parmesan and fresh basil

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1. Warm olive oil and cook turkey sausage until browned. Transfer to a plate.

2. Sauté onion, carrot, and apple for 7 minutes. Add garlic and red pepper flakes.

3. Add broth, squash, and sage. Simmer 20 minutes until tender.

4. Remove sage. Stir in coconut milk and blend until smooth.

5. Return sausage, add tortellini and kale. Simmer 3 to 4 minutes.

6. Season and serve with Parmesan and basil.

Half and half may replace coconut milk. For thicker soup, blend more squash. Add extra broth to thin if needed.