Ingredients
- 1 pound sausage (Italian, casings removed)
- 1 medium (8 ounce) yellow onion (chopped)
- 1 (6 ounce) red bell pepper (chopped)
- 4 garlic cloves (minced)
- 1 (5 pounds) butternut squash (1 large, peeled, seeded and cut into 1-inch pieces)
- 1 package (16 ounces) frozen corn (divided)
- 4 cups water
- 1 tablespoon bouillon granules (chicken soup base)
- 31 ounces great Northern beans (2 cans, 15 1/2 ounces each, rinsed and drained)
- 29 ounces diced tomatoes (2 cans, 14 1/2 ounces each, fire-roasted, undrained)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Heavy whipping cream, optional
- Minced fresh parsley, optional
How to Make
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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.
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Step 2: Add garlic and cook 1 minute longer.
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Step 3: Remove with a slotted spoon; discard drippings.
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Step 4: Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil.
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Step 5: Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.
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Step 6: Remove soup from heat; cool slightly.
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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).
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Step 8: Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. I
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Step 9: If desired, drizzle servings with cream and sprinkle with parsley.
We hope you enjoy this recipe!
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