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

Hearty Butternut Squash Soup Recipe

Publisher Photo
The comforting combination of squash, meat, beans and veggies make 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) 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.

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. Yield: 12 servings (4-1/2 quarts).
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.
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.

Reviews for Hearty Butternut Squash Soup

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
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

MY REVIEW
Reviewed Nov. 25, 2013

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!

MY REVIEW
Reviewed Nov. 15, 2013

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!

MY REVIEW
Reviewed Nov. 11, 2013

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!

MY REVIEW
Reviewed Nov. 8, 2013

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.

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