- 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
- 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).
Reviews forHearty Butternut Squash Soup
"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."
"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."
"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."
"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."
"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."
"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.JanieTaste of Home Volunteer Food Editor."
"Love this recipe. I would like permission to put it on my website to share."