Butternut Squash Soup
A rich and comforting butternut squash soup recipe prepared with spicy Italian sausage, tender white beans, diced tomatoes, and pureed butternut squash.
Servings: 10
Ingredients
- 1 tablespoon unsalted butter divided
- 1 small yellow onion finely chopped
- 1 small red bell pepper diced
- 1 pound ground Italian Sausage (I use Hot Italian Sausage in casings)
- salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 2.5 pounds butternut squash peeled, seeded, and chopped into 1-inch cubes
- 6 cups low sodium chicken broth
- 1 bay leaf
- 1 can (15.5 ounces) great northern beans well rinsed and drained
- 1 can (14.5 ounces) fire roasted diced tomatoes undrained
- salt and freshly ground black pepper to taste
- heavy cream for garnish, optional
- chopped fresh parsley for garnish
Instructions
- Melt 1/2 tablespoon butter in a Dutch oven or stockpot set over medium heat. Add onions and peppers; cook for 2 minutes. Stir in the sausage and cook for 10 minutes or until browned and cooked through, breaking up the sausage into crumbles as it cooks.
- Add garlic, season with salt and pepper, and cook for 1 minute. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
- Melt the remaining butter in the pot set over medium heat; add squash to the pot and cook for 2 minutes. Then, stir in the chicken broth; add bay leaf, increase heat to high, and bring to a boil. Reduce the heat to a steady simmer and continue to simmer, covered, for 12 to 15 minutes or until the squash is tender. Start checking around the 10-minute mark. Note: The larger the chunks of butternut squash, the longer it will take for them to soften.
- Remove from heat. Discard the bay leaf. Remove a couple handfuls of butternut squash chunks from the soup and set aside. Using an immersion blender, blend the soup until smooth. You can also blend the soup in a traditional blender and return the soup back to the stockpot.
- Return the butternut squash chunks back to the pot and set the pot over medium heat. To the soup, add the beans, tomatoes, and previously prepared sausage mixture; cook for 3 to 4 minutes or until heated through.
- Taste for salt and pepper, and adjust accordingly. Drizzle with cream and garnish with parsley. Serve.
Notes
- Veggie Prep: Use a large, sharp knife to cut the butternut squash, or buy pre-cut squash for convenience.
- Roasting Option: For enhanced flavor, roast the squash at 400°F for 30 minutes before adding it to the pot with the chicken broth and bay leaf, then heat it before blending.
- Cream Alternatives: Creme fraiche can be used as a substitute for heavy cream.
- Dairy-Free & Vegetarian: Replace the butter with oil, use veggie broth instead of chicken, and omit the sausage to make this soup dairy-free and vegetarian.
Nutrition
Serving: 1cup | Calories: 322kcal | Carbohydrates: 26g | Protein: 15g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 455mg | Potassium: 778mg | Fiber: 6g | Sugar: 4g | Vitamin A: 10303IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 3mg
