Hearty Butternut Squash Soup
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)
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