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
Can you freeze Hearty Butternut Squash Soup?
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.
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
Directions
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1In 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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2Add 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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3Remove 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.
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