- 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
- 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. Yield: 12 servings (4-1/2 quarts).
Reviews for Hearty Butternut Squash Soup
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"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!"
"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!"
"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."
"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"
"This soup is good but one major thing I would suggest before making it...only use a 3lb sqaush. I had one, weighed it and thought I wouldn't have enough so picked up another small one. They were exactly five pounds together. Peeled with a peeler, it actually worked. I thought the rind would be too thick but it peeled as quick as a cucumber. Followed everything else except used turkey rope sausage. WAY TOO MUCH SQUASH! I had to add several cups of chicken broth to it to make it a thick soup so it wouldn't mound like a side dish. So I figured I had about a doubled recipe here and needed to add more sausage tomatoes...when I was done I had a huge pot of soup. The taste was good, but felt it was missing something. Very filling. Would make again with some carrots and smaller squash!"