Hearty Butternut Squash Soup Recipe

With Italian sausage and great northern beans, here is a butternut squash soup that can be the hearty centerpiece of your meal. Just add salad and bread!

Photo by Barb D.
Adapted from tasteofhome.com

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 1

    pound bulk Italian 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

    (16-ounce) package frozen corn, divided

  • 4

    cups water

  • 1

    tablespoon chicken base

  • 2

    (15.5-ounce) cans great northern beans, rinsed and drained

  • 2

    (14.5-ounce) cans fire-roasted diced tomatoes, undrained

  • 1

    teaspoon salt

  • 1/4

    teaspoon pepper

  • Heavy whipping cream and minced fresh parsley (Optional)

Directions

In a stockpot, cook sausage, onion and red pepper over medium heat 9 to 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.

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