Sausage and Butternut Squash Soup with Kale

I was flipping through Martha Stewart's, Everyday Food magazine when I stumbled upon a similar picture. It looked so appetizing (more so than this one.) So I ventured into the world of kale. It's not being that adventurous I do admit, but it was my first time cooking with it.
The soup was SOOOOOO good!!! I couldn't wait for lunch the next day so I could enjoy it once more.





INGREDIENTS:
1 TBSP olive oil
1 onion, diced
2 cloves garlic, minced
3/4 lb (1 package) sweet Italian sausage, remove casings
1 butternut squash, peeled, remove seeds & pulp, and chopped
4 cups chicken broth
2 cups water
1 1/4 cups small pasta shells
1 head organic (if you can) kale, roughly chopped

1. In a large stock pot heat oil. Add onion and garlic, season with salt & pepper and cook 1-2 minutes. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 8-10 minutes.

2. Add butternut squash, broth and water; bring to a boil. Cook for 5 minutes to get the squash tender. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens and cook until pasta is tender and greens are wilted, about 4 minutes. Serve with fresh grated parmesan cheese.