Hearty Butternut Squash Soup

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"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 recipe yields 9 servings


  • 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 & Variations

No special items needed.

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