Hearty Butternut Squash Soup Recipe
- 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
- 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.
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).
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.
Reviews for Hearty Butternut Squash Soup
""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."
"I was never a big fan of butternut squash until I made this recipe. Delicious!"
"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...."
"Sweet mushy baby food - I followed the recipe as written. Waste of time and money."
"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."
"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?)"
"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!"
"Hearty is a great discriptive word for this soup! Loaded with full flavor and definite comfort food for fall. Yes the squash did take time to prep but well worth this meal in a bowl!"
"This recipe was excellent. I have used another butternut squash soup recipe from Taste of Home and not sure which one I like better. Very easy to make. Did not have fire roasted tomatoes so I substitued with raosted garlic and Italian tomatoes. Definately would make again!"
"I made this today for husband and I. Next time I'll use the more spicy Italian sausage. I could only find cannelloni beans, and used stewed Italian recipe tomatoes. I did 'moosh' them before I added them to the soup. My immersion blender does a nice job of 'mostly' pureeing, before I added the meat, etc. Did not add cream, and didn't have the parsley either. We both loved it. A much more hearty soup than we've tried before - and one I'll make again.I agree that the prep time was much longer than 20 minutes, but well worth it. The leftovers are ready to go into the freezer."
"Loved the soup! It had a great mix of flavors. I liked the sausage but I may try it next time without the sausage for a hearty meatless meal. I am able to purchase butternut squash that is already peeled, seeded and cut. To address people's comments about how time consuming it was to prepare the butternut squash, I was thinking that cutting the squash in half and roasting it in the oven or cooking it with a little bit of water in the microwave until it was soft and could be spooned out of the shell might be a good alternative method. Roasting the halves or pieces in the oven should give it a nice carmelized flavor. Looking forward to making this again."
"This was delicious! The soup turned out very thick - I had to thin it with some more chicken broth. I would think that it would be good to leave the squash & veggies chunky without pureeing it."
"We loved this soup! As a previous reviewer mentioned, it is a very flexible recipe and I made some huge adjustments in it. I too thought the squash prep way too time-consuming. I do love fresh squash, but would rather eat it as a side dish. For a soup, I thought it would work fine to use the frozen, already pureed squash. I used 2 boxes in place of the amount of fresh squash the recipe called for, and it worked perfectly. Also, I used cut-up smoked sausage rather than Italian and liked the flavor with the squash a lot. I don't buy frozen corn, so used a drained can of good whole kernel corn. The other thing I did differently was that I did not puree the soup at any stage in the recipe -- just left it chunky, since the squash was already pureed. We loved it and so did the guests we served it to!"
"I found the squash prep to be quite time consuming and the soup to be a bit on the sweet side, for my personal taste. My family doesn't care for squash, and I thought perhaps this soup could change their mind. My husband, who is quite picky, enjoyed the soup, and overall I liked the soup. It makes a lot, so if I were to make this soup again, I would definitely cut the recipe in half. I think this soup would benefit from perhaps some chorizo sausage instead of the Italian sausage -- to balance the sweet with some spicy, or perhaps add some chipotle?"
"Tried this last night and it was fantastic! The recipe is very flexible. Here's what I did different: I pressure cooked 1 cup of dry beans to save some money. I made mini meatballs from hot Italian sausage. I added some green beans, since I didn't have much corn. Garnished by adding parsley in the last few minutes so it keeps it's color but yet gets a light cooking to ensure food safety. Garnished the bowl with slices of avocado (yep, saved money on the beans and could afford the avocado). This hearty soup is a keeper."
"I made this for dinner tonight and we loved it! To cut down on prep time, I chopped my squash and other veggies in advance, the night before. This made a ton of hearty soup and I look forward to eating the leftovers."
"Easy to make, very deliciously filling. Will make this again!"
"I made this for our Sunday lunch with our whole family and EVERYONE loved it! Some think they don't like vegetables and some say they're not soup eaters, but all enjoyed this delicious soup."
"I've never had butternut squash soup before, but thought I'd give this one a try. It was excellent!! My husband is not a fan of squash, but he ate two bowls of this! I cut the recipe in half since there is just the two of us, and did not put the cream or parsley in it when served. We will enjoy the leftovers in the next day or two!"
"This soup is amazing we couldn't get enough of it. Gale from Port Charlotte Fl"