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

Hearty Butternut Squash Soup Recipe

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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) equals 327 calories, 13 g fat (4 g saturated fat), 29 mg cholesterol, 937 mg sodium, 44 g carbohydrate, 11 g fiber, 13 g 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

Nutritional Facts

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

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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?)"

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!"

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!"

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."

Reviewed Jan. 26, 2014

"To thick to much squash, use less squash.. Instead of peeling the squash cut it in half long way deseed turn it upside down on baking dish bake 350 until done,scoop out insides. Use chicken broth instead of water, very good"

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