Hearty Butternut Squash Soup Recipe

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

Read Reviews
5 36 36
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 Johnsonville® Ground Mild 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.

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  • 1 pound Johnsonville® Ground Mild 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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lbrennan5668 User ID: 7985663 283981
Reviewed Feb. 19, 2018

"Excellent soup!"

MY REVIEW
Jewell User ID: 9424692 283706
Reviewed Feb. 14, 2018

"This recipe is great. I was dreading to peel that squash with that tough rind, but I did it like I do Spaghetti Squash. Put about an 1/2 inch of water in a pan (I used my convention oven that's the size of a microwave), cut the squash in half and put it in there on 400 degrees for 30 minutes while I was sauteing the red peppers. I didn't use fresh onions as I deal with heartburn, but I used onion powder so I could get that flavor. I stopped at Target for my ingredients as the store isn't that close to me on the way home. They didn't have Great Northern Beans, so I bought Cannellini beans...which are white kidney beans..no big deal to me..it's a white bean..lol. It all came out great. I used Better Than Bouillon chicken for the flavor. It came out great. I'm sure if you want a vegetarian version, just leave out the Italian sausage, and use Better Than Bouillon's Vegetarian one. I usually use turkey type sausage anyway, and might try just plain smoked turkey sausage next time to see how it tastes. A great soup for the cold days."

MY REVIEW
Ellen User ID: 9036458 279283
Reviewed Dec. 14, 2017

"I loved this soup and so did everybody I shared a bowl with. Next time I think I'll roast the squash to avoid the bother of peeling or the expense of buying pre-chopped. Also rinsed and drained the tomatoes to keep the vibrant butternut color."

MY REVIEW
Beth User ID: 9313299 277619
Reviewed Nov. 11, 2017

"Delicious!! Used jarred roasted red peppers and omitted tomatoes as I didn't have any but amazing mix of flavors and texture. Will become a regular cool season favorite."

MY REVIEW
Suzie User ID: 9233149 276990
Reviewed Oct. 30, 2017

"We thought it was great. Great taste, although I didn't add red pepper and used sweet onion diced tomatoes instead of what was recommended, but we all loved it. The hardest part was getting the squash peeled and chopped up."

MY REVIEW
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."

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