Description
A heartwarming and savory soup made with Italian sausage and sweet butternut squash, perfect for chilly evenings.
Ingredients
Scale
- 1 tbsp unsalted butter, divided
- 1 small yellow onion, finely chopped
- 1 small red bell pepper, diced
- 1 lb ground Italian sausage (hot sausage in casings recommended)
- Salt and freshly ground black pepper, to taste
- 4 garlic cloves, minced
- 2.5 lbs butternut squash, peeled, seeded, and chopped into 1-inch cubes
- 6 cups low-sodium chicken broth
- 1 bay leaf
- 1 can (15.5 oz) great northern beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
- Optional garnishes: heavy cream and chopped fresh parsley
Instructions
- Cook the sausage and veggies: Melt ½ tablespoon of butter in a Dutch oven or large stockpot over medium heat. Add the chopped onions and bell peppers, and cook for about 2 minutes. Stir in the Italian sausage, breaking it into crumbles as it cooks, and sauté for about 10 minutes until the sausage is browned and cooked through.
- Add garlic and seasonings: Stir in the minced garlic and season with salt and black pepper. Cook for about 1 minute until fragrant. Using a slotted spoon, remove the sausage mixture from the pot and set aside.
- Cook the squash: Melt the remaining ½ tablespoon of butter in the same pot over medium heat. Add the chopped butternut squash and cook for about 2 minutes, stirring occasionally. Pour in the chicken broth and add the bay leaf. Increase the heat to high and bring the soup to a boil, then reduce to a steady simmer. Cover and cook for 12-15 minutes, or until the squash is tender. Check for tenderness starting at the 10-minute mark.
- Blend the soup: Once the squash is tender, remove the pot from heat and discard the bay leaf. Scoop out a few handfuls of squash chunks and set them aside. Using an immersion blender, purée the remaining soup until smooth. Alternatively, you can blend the soup in batches using a traditional blender and return it to the pot.
- Add beans, tomatoes, and sausage: Return the reserved squash chunks to the pot. Stir in the drained beans, undrained fire-roasted tomatoes, and the previously cooked sausage mixture. Cook the soup for 3-4 minutes over medium heat until everything is heated through.
- Serve: Taste and adjust for salt and pepper. Drizzle with heavy cream, if desired, and garnish with fresh parsley. Serve warm and enjoy!
Notes
For a heartier soup, consider mixing in spinach or kale during the final heating stage for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Italian soup, butternut squash soup, comfort food, hearty soup, savory soup