Hearty Butternut Squash Soup

Jaye Beeler                                              Grand Rapids, Michigan

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1 inch pieces

1 package (16 oz.) frozen corn, divided

4 cups water

1 Tbsp. chicken base

2 cans (15 1/2 oz. each) great northern beans, rinsed and drained

2 cans (14 1/2 oz, each) fire-roasted diced tomatoes, undrained

1 tsp. salt

1/4 tsp. pepper

Heavy whipping cream and minced 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 sausage mixture with slotted spoon; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to the 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 serving with cream and sprinkle with parsley.

12 servings (4 1/2 quarts)