Hearty Butternut Squash Soup
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
- 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
- Optional: Heavy whipping cream and minced fresh parsley
Reviews
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Being disabled and seeking simpler options, I substituted the whole squash for 2 32-oz containers of Pacific Foods Organic Squash Soup, which I found at my grocery store. Its smooth texture and delicious flavor were perfect, and eliminated the need for the steps of cutting, cooking and blending of the squash. This may also help those simply pressed for time!
I roast my butternut squash whole at 425 degrees for one hour (1.5 hrs for large squash) on a baking sheet. When it cools, it is simple to peel and remove the seeds without sacrificing any meat. This soup was tasty and pretty. I did wilt some beet greens after the sausage/onion was cooked. And I used dry yellow eyed beans that I cooked up quick like in my instant pot, seasoned with oregano, smoked paprika and bay leaf. This made a huge batch of soup, but I don't think it was 12 servings if you were to eat it as a stand alone meal ( no bread/ salad).
Even my husband, who does not typically care for butternut squash, loved this soup! I used my own homemade chicken stock instead of the chicken base and water, bulk mild pork sausage and skipped the heavy whipping cream. Great way to use up the garden bounty of squash!
Excellent 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.
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