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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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4.5 23
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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 Nov. 17, 2015

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

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...."

Reviewed Oct. 20, 2015

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

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."

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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