Hearty Butternut Squash Soup
Recipe: #18274
March 28, 2015
Categories: Side Dishes, Pork Sausage, Squash, Italian, Birthday, Fathers Day, Game/Sports Day, Halloween, Potluck, Frozen Vegetables, Italian Dinner, more
"This is a recipe I clipped from a taste of home magazine a couple of years ago. It turned out so tasty, what a nice combination of flavours!! I use my immersion blender to puree the squash instead of the blender. The original recipe author is Jaye Beeler."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (781.9 g)
- Calories 614.2
- Total Fat - 23.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 33.8 mg
- Sodium - 952 mg
- Total Carbohydrate - 86.6 g
- Dietary Fiber - 14.5 g
- Sugars - 17.1 g
- Protein - 18 g
- Calcium - 162.5 mg
- Iron - 3.7 mg
- Vitamin C - 31.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Cook sausage, onion and red pepper over medium heat in a large heavy bottom pot for 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles.
Step 2
Add garlic and cook 1 minute longer.
Step 3
Remove with a slotted spoon; discard drippings.
Step 4
Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil.
Step 5
Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.
Step 6
Remove soup from heat; cool slightly.
Step 7
Process this in batches in a blender until smooth; return to pot. (Use a towel to cover blender instead of using lid as the heat will make the lid pop off and make a big mess).
Step 8
Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. I
Step 9
If desired, drizzle servings with cream and sprinkle with parsley.
Tips
No special items needed.
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