Million Dollar Soup

Remove and discard casings from 12 ounces Italian sausage. Cook the sausage in a large Dutch oven over medium-high heat, stirring occasionally and breaking it into bite-size pieces, until browned and cooked through, about 5 minutes.

Add chopped onion; cook over medium heat, stirring occasionally, until softened, about 8 minutes. Stir in minced garlic and 1 tablespoon tomato paste. Cook, stirring constantly, until the tomato paste darkens slightly and is fragrant, about 1 minute.

Stir in 4 cups squash, ½ cup sun-dried tomatoes, the rinsed cannellini beans, 6 cups broth, ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil over medium-high heat. Reduce heat to maintain a gentle simmer; cook, stirring occasionally, until the squash is tender, 20 to 25 minutes.

Stir in 4 cups kale; cook over medium-low heat, stirring occasionally, until wilted and tender, about 4 minutes.

Remove from the heat. Add cubed cream cheese, ½ cup cream and 2 tablespoons lemon juice; stir until the cream cheese is melted and the soup is smooth, about 2 minutes. Divide among 6 bowls.

To freeze & reheat: Prepare the soup through Step 4. Let cool completely. Transfer to airtight freezer-safe containers, leaving about ½-inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a Dutch oven over medium-low heat, covered and stirring occasionally, until heated through, 15 to 20 minutes. Remove from the heat. Add cream cheese, heavy cream and lemon juice; stir until the cream cheese is melted and the soup is smooth, about 2 minutes.