Taste of Home
Hearty Butternut Squash Soup
TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 12 servings (4-1/2 quarts).
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
Ingredients
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1 pound bulk Italian sausage
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1 medium onion, chopped
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1 medium sweet red pepper, chopped
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4 garlic cloves, minced
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1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
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1 package (16 ounces) frozen corn, divided
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4 cups water
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1 tablespoon chicken base
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2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
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2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
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1 teaspoon salt
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1/4 teaspoon pepper
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Optional: Heavy whipping cream and minced fresh parsley
Directions
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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 and set aside; discard drippings.
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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.
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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.
Nutrition Facts
1-1/2 cups: 327 calories, 13g fat (4g saturated fat), 29mg cholesterol, 937mg sodium, 44g carbohydrate (8g sugars, 11g fiber), 13g protein.
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