Butternut Squash Soup

By á-167595

12 servings

Ingredients

• 1 pound Johnsonville® Mild Italian Links or Ground Sausage
• 1 medium onion, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
• 1 package (16 ounces) frozen corn, divided
• 4 cups water
• 1 tablespoon chicken base
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Heavy whipping cream and minced fresh parsley

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon; discard drippings.

Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.

Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.