Monday, October 19, 2015

{soups-salads-and-salad-dressings} Hearty Butternut Squash Soup Recipe


Hearty Butternut Squash Soup Recipe


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

TOTAL TIME: Prep: 20 minutes.

Cook: 40 minutes.

YIELD: 12 servings


·                                 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

·                                 Heavy whipping cream and minced fresh parsley, optional


·                                 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; 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. 
Freeze option: 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. Yield: 12 servings (4-1/2 quarts).

Nutritional Facts

1-1/2 cups (calculated without cream) equals 327 calories, 13 g fat (4 g saturated fat), 29 mg cholesterol, 937 mg sodium, 44 g carbohydrate, 11 g fiber, 13 g protein.




God Bless and have a GREAT DAY!


Seize the moment. Remember all those women on the 'Titanic' who waved

off the dessert cart. (Erma Bombeck)


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