MENU
JOIN
Butternut Squash Soup Butternut Squash Soup
Hearty Vegetable Soup Hearty Vegetable Soup
Slow-Cooker Butternut Squash Soup Slow-Cooker Butternut Squash Soup
Butternut Squash Apple Soup Butternut Squash Apple Soup
Chipotle Butternut Squash Soup Chipotle Butternut Squash Soup
Green Chile Butternut Squash Soup Green Chile Butternut Squash Soup
Our Best Butternut Squash Recipes Our Best Butternut Squash Recipes
Butternut Squash and Sausage Soup Butternut Squash and Sausage Soup
16 Butternut Squash Soup Recipes 16 Butternut Squash Soup Recipes
Curried Butternut Squash Soup Curried Butternut Squash Soup
Butternut Squash and Carrot Soup Butternut Squash and Carrot Soup
Slow-Cooker Thai Butternut Squash Peanut Soup Slow-Cooker Thai Butternut Squash Peanut Soup
Corn and Squash Soup Corn and Squash Soup
Butternut Squash and Barley Soup Butternut Squash and Barley Soup
Butternut Turkey Soup Butternut Turkey Soup
Vegan Butternut Squash Soup Vegan Butternut Squash Soup
Butternut Squash & Pear Soup Butternut Squash & Pear Soup
Yellow Squash Soup Yellow Squash Soup
Acorn Squash Soup Acorn Squash Soup
Instant Pot Butternut Squash Soup Instant Pot Butternut Squash Soup

Hearty Butternut Squash Soup

4.7 | 38 Reviews
Total Time:Prep: 20 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Jaye Beeler, Grand Rapids, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2023

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.

TEST KITCHEN APPROVED

Hearty Butternut Squash Soup

4.7 | 38 Reviews Add your review
Yield:12 servings (4-1/2 quarts)
Prep:20 min
Cook:40 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  1. 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 with a slotted spoon and set aside; discard drippings.
  2. Add 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.
  3. 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 servings with cream and sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 327 calories, 13g fat (4g saturated fat), 29mg cholesterol, 937mg sodium, 44g carbohydrate (8g sugars, 11g fiber), 13g protein.
Loading Popular in the Community
Loading Reviews