Hearty Butternut Squash Soup Recipe

4.5 31 32
Hearty Butternut Squash Soup Recipe
Hearty Butternut Squash Soup Recipe photo by Taste of Home
Publisher Photo

Hearty Butternut Squash Soup Recipe

Read Reviews
4.5 31 32
Publisher Photo
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
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Cook: 40 min.

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

Directions

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).
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): 327 calories, 13g fat (4g saturated fat), 29mg cholesterol, 937mg sodium, 44g carbohydrate (8g sugars, 11g fiber), 13g protein.

  • 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.
  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

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Reviews forHearty Butternut Squash Soup

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Katy User ID: 9047537 273391
Reviewed Sep. 23, 2017

"Delicious and VERY hearty! I tend to rush through recipes and I did with this one. Got a few steps out of order...but still yummy ?? Have to make it again and see if it makes a big difference. It's like a squash chili . Only better."

MY REVIEW
Appy_Girl User ID: 1132413 259561
Reviewed Jan. 12, 2017

"Perfect soup for a cold winters day or night. Very filling and satisfying. Taste and Chunky Texture are perfect. . Only changes I made were that I used (1) jarred pimento as I did not have any red peppers on hand. I also left out the corn to make it more carb friendly. No one walks away hungry after a bowl of this fantastic soup.

Janie
Taste of Home Volunteer Food Editor."

MY REVIEW
bicktasw User ID: 4201818 257129
Reviewed Nov. 22, 2016

"My neighbor made this delicious soup ...... she followed the recipe exactly and it truly is wonderful! The pureed squash gives it a hearty texture and a subtle sweet taste. The sausage, corn and beans finish this soup nicely. Five stars for sure!!"

MY REVIEW
gina.kapfhamer User ID: 8717427 255871
Reviewed Oct. 24, 2016

"This is officially the number one comfort food to put on my meal prep list as it starts to get colder out! I'm always looking for new soup recipes; for Wisconsin winters, they make the ideal dinner."

MY REVIEW
apederson62 User ID: 8795223 255642
Reviewed Oct. 20, 2016

"Love this recipe. I would like permission to put it on my website to share."

MY REVIEW
lpview User ID: 5875215 254696
Reviewed Sep. 27, 2016

"I added some jalepenos and zipped it up a notch because my family likes it hot. Delicious!"

MY REVIEW
eldie1959 User ID: 6803304 253936
Reviewed Sep. 10, 2016

"I made this soup a couple of years ago. It is wonderful. Love the combination of the butternut squash, sausage and beans and corn. Different and delicious. Will make it again this Fall."

MY REVIEW
NH-rescue User ID: 4255840 240663
Reviewed Dec. 30, 2015 Edited Feb. 14, 2016

""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."

MY REVIEW
cindiak User ID: 221828 237554
Reviewed Nov. 17, 2015

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

MY REVIEW
Jellybug User ID: 53068 235896
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...."

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