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Butternut Squash and Italian Sausage Soup

I got this recipe from Elaine at church. It is really good!! It does take a little bit of work, but it makes a huge batch of soup, so it’s worth it. I managed to use up another squash (only half was necessary for the soup…that’s how big they are!). Two to go yet 🙂 Gotta find more squash recipes. I was trying to make a half batch of soup since it makes so much, but ended up making closer to a full batch since our squash is so big. I did cut down on the beans and tomatoes (I only had 1 can of beans, and Justin isn’t crazy about tomatoes). And I used sweet Italian turkey sausage (removed meat from casing). I didn’t get the best picture. The soup has great color and looks quite fancy 🙂

Butternut Squash and Italian Sausage Soup
8-10 servings
1 Tbsp. evoo or lard (I skipped this…the sausage has plenty of fat to cook on its own)
16 oz. Italian sausage (I used turkey sausage)
1 red or yellow onion, chopped
1 red bell pepper, chopped
2 tsp. finely diced garlic
1 large butternut squash (a/b 3 lbs.), peeled, halved, seeds removed (1 lb. = 1 cup mashed)
1 (15 oz.) can corn kernels, drained and rinsed (I used frozen corn)
salt, pepper and garlic powder to taste
2 (15 oz.) cans diced tomatoes
2 (15 oz.) cans northern beans, drained and rinsed (or dried beans soaked and cooked)
1/2 cup heavy whipping cream or whole milk
salt and pepper to taste
fresh, chopped parsley for garnish
In stockpot heat oil. Add sausage. Brown and remove from pan, leaving grease to saute onions (I drained the grease). Transfer sausage to a plate lined with paper towel. In stockpot add onion and saute until translucent. Add peppers and garlic and saute a couple minutes. Meanwhile, cut squash into 1″ dice. Add to pot. Add 1/2 of corn. Cover with water (6-8 cups), depending on how thick you want your soup. Add seasoning. Cook squash until soft, about 20 minutes (I cooked mine for at least 30 minutes).
In batches in food process or blender, puree soup (I used an immersion blender). Return to stockpot. Add tomatoes, remaining corn, beans and sausage. Add cream and adjust seasoning to taste. Garnish with parsley.
*If you don’t like sausage (or don’t have any on hand) this would still be great without meat. Or chicken or some kind of seafood would work really well in it too.

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5 comments

  1. Sara says:

    This looks really good! I’ve never had butternut squash soup, actually, but have always wanted to try it. Is it very sweet? I’m just not sure if I could get Kevin to eat it since he doesn’t like squash (though its more of a texture thing than taste thing, I think).

  2. Mary says:

    It definitely doesn’t taste like eating plain squash. It’s really good! I think Kevin would like it. Especially since all the squash is pureed. And you can go a little heavy on the water to thin it out more if you’re worried about it being too strong. Justin loved it! Especially since it had sausage:P It’s not sweet. It has a pretty mild flavor. So yummy. I’m looking forward to leftovers.

  3. Sara says:

    Hmm… I might have to try it. It sounds good with sausage in the soup.

    I see you changed your cake pics. 🙂 Are you still considering making a cake at Christmas?

  4. Christmas cake? Did I say I was a while ago? I don’t remember that. Anyway, I can make a cake for the Holleboom party if people would eat it 🙂

    I only changed the top pic…you can see the cake a little better in that picture. Wish I had taken one closer up now.

  5. Sara says:

    You never said you were for sure going to do a Christmas cake. It had come up when you were talking about how much you missed decorating cakes… must have been back in October when you did the cake for your parents and Danny. I think I had said you should consider doing a Christmas cake to get in a little more decorating and add to the portfolio. You had shown interest in the idea and said it could be fun, I believe. I think people would eat it at Christmas, for sure.

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