1️⃣ Cook the sausage and veggies:
Melt ½ tablespoon of butter in a Dutch oven or large stockpot over medium heat. Add the chopped onions and bell peppers, and cook for about 2 minutes. Stir in the Italian sausage, breaking it into crumbles as it cooks, and sauté for about 10 minutes until the sausage is browned and cooked through.

2️⃣ Add garlic and seasonings:
Stir in the minced garlic and season with salt and black pepper. Cook for about 1 minute until fragrant. Using a slotted spoon, remove the sausage mixture from the pot and set aside.

3️⃣ Cook the squash:
Melt the remaining ½ tablespoon of butter in the same pot over medium heat. Add the chopped butternut squash and cook for about 2 minutes, stirring occasionally. Pour in the chicken broth and add the bay leaf. Increase the heat to high and bring the soup to a boil, then reduce to a steady simmer. Cover and cook for 12-15 minutes, or until the squash is tender. Check for tenderness starting at the 10-minute mark.

4️⃣ Blend the soup:
Once the squash is tender, remove the pot from heat and discard the bay leaf. Scoop out a few handfuls of squash chunks and set them aside. Using an immersion blender, purée the remaining soup until smooth. Alternatively, you can blend the soup in batches using a traditional blender and return it to the pot.

5️⃣ Add beans, tomatoes, and sausage:
Return the reserved squash chunks to the pot. Stir in the drained beans, undrained fire-roasted tomatoes, and the previously cooked sausage mixture. Cook the soup for 3-4 minutes over medium heat until everything is heated through.

6️⃣ Serve:
Taste and adjust for salt and pepper. Drizzle with heavy cream, if desired, and garnish with fresh parsley. Serve warm and enjoy!