Hearty Butternut Squash Soup Recipe
Hearty Butternut Squash Soup Recipe photo by Taste of Home
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Hearty Butternut Squash Soup Recipe

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4.5 28 27
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The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 12 servings


  • 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 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, optional

Nutritional Facts

1-1/2 cups (calculated without cream): 327 calories, 13g fat (4g saturated fat), 29mg cholesterol, 937mg sodium, 44g carbohydrate (8g sugars, 11g fiber), 13g protein.


  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.
  2. 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.
  3. 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.
    Yield: 12 servings (4-1/2 quarts).
Originally published as Hearty Butternut Squash Soup in Taste of Home September/October 2013, p3-6

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gina.kapfhamer User ID: 8717427 255871
Reviewed Oct. 24, 2016

"This is officially the number one comfort food to put on my meal prep list as it starts to get colder out! I'm always looking for new soup recipes; for Wisconsin winters, they make the ideal dinner."

apederson62 User ID: 8795223 255642
Reviewed Oct. 20, 2016

"Love this recipe. I would like permission to put it on my website to share."

lpview User ID: 5875215 254696
Reviewed Sep. 27, 2016

"I added some jalepenos and zipped it up a notch because my family likes it hot. Delicious!"

eldie1959 User ID: 6803304 253936
Reviewed Sep. 10, 2016

"I made this soup a couple of years ago. It is wonderful. Love the combination of the butternut squash, sausage and beans and corn. Different and delicious. Will make it again this Fall."

NH-rescue User ID: 4255840 240663
Reviewed Dec. 30, 2015 Edited Feb. 14, 2016

""Hearty" certainly describes this soup! It has lots of character and makes a good wintertime meal. We cheated a bit and bought pre-cut and peeled squash. I also cooked the squash and corn in chicken broth in a pot while sauteeing the sausage, onion, and pepper in a skillet. It saved prep time. The servings were rich enough to eat without cream, but we put it on the table in case anyone wanted it."

cindiak User ID: 221828 237554
Reviewed Nov. 17, 2015

"I was never a big fan of butternut squash until I made this recipe. Delicious!"

Jellybug User ID: 53068 235896
Reviewed Oct. 29, 2015

"The soup was full bodied and delicious. I served crostini with olive oil and parmesan cheese...I added a dollop of sour cream on top. This soup is going in my favorite soup file...."

kathy0903 User ID: 6071449 235268
Reviewed Oct. 20, 2015

"Sweet mushy baby food - I followed the recipe as written. Waste of time and money."

lazestcook User ID: 8505474 234242
Reviewed Oct. 9, 2015

"Delicious, hearty soup. I used chicken broth and added an extra cup after pureeing the squash. And I substituted a can of corn after I pureed the squash. The flavors were more melded in a slow cooker for a couple of hours. Wonderful soup for a fall Friday dinner."

Summy User ID: 1386846 234151
Reviewed Oct. 7, 2015

"Here's my tip for butternut squash prep: poke knife into the skin, down into the seeded area (to let steam out) and puncture the skin in several places as well. Place the whole squash into the microwave for about 5 minutes (keep checking the squash depending on your microwave's power). The skin will soften just right, and peeling it off with a peeler or knife works easily. I usually microwave it until the squash is easy to cube, too. (I mean, you're going to cook it anyway, right?)"

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