Bring a large pot or dutch oven to medium heat, add a few tablespoons of olive oil, and begin to brown your Italian sausage. Use your spoon to break up the sausage into smaller pieces as it cooks.
After cooking the sausage for a few minutes, add your onion and continue to cook until sausage is completely cooked through.
Add the diced squash, minced garlic, ground sage, salt, and garlic powder and continue to cook for about 2 minutes.
Pour in the butternut squash soup, chicken broth, and kidney beans and stir until well combined.
Next, add your fresh spinach and gently stir until your spinach is incorporated.
Place the lid on your pot and let the soup to simmer on medium/medium-low heat until the spinach is wilted and the squash is tender (at least 10-15 minutes).
[Optional] Garnish with crumbled feta and pumpkin seeds for added saltiness and crunch! Enjoy.
