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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 25 26
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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

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 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 .

Directions

  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


Reviews for Hearty Butternut Squash Soup

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
eldie1959 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."

MY REVIEW
NH-rescue 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."

MY REVIEW
cindiak 237554
Reviewed Nov. 17, 2015

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

MY REVIEW
Jellybug 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...."

MY REVIEW
kathy0903 235268
Reviewed Oct. 20, 2015

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

MY REVIEW
lazestcook 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."

MY REVIEW
Summy 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?)"

MY REVIEW
jamtweety 219467
Reviewed Feb. 1, 2015

"I agree with using 3 lbs of squash. This was such a tasty soup. I used a immersion blender to blend it. I would make this again!"

MY REVIEW
amybodine 196822
Reviewed Nov. 18, 2014

"I have tried a lot of soups from this website and this one is my favorite! Actually a filling soup that is super tasty and healthy!"

MY REVIEW
Bjgjal33 196820
Reviewed Nov. 13, 2014

"Very good, I made exactly as written except used chicken broth instead of water & paste and a 3lb. squash which was perfect (if I would have used a larger squash it would have been way too much squash). This was a little spicey for us so next time I'll use 1 can of the Fire Roasted Tomatoes and 1 regular chopped tomatoes."

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