The delicious combination of squash, sausage, beans and veggies makes this my go-to soup in fall. It’s full of freshness.
—JAYE BEELER GRAND RAPIDS, MI
PREP: 20 MIN. • COOK: 40 MIN. • MAKES: 12 SERVINGS (4 1/2 QUARTS)
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 fresh parsley, optional
1. In a stockpot, cook sausage, onion and red pepper over medium heat for 9-11 minutes or until the sausage is no longer pink and the onion is tender, breaking sausage into crumbles. Add garlic; cook for 1 minute longer. Remove with a slotted spoon; discard drippings.
2. Add squash, 1 1/2 cups corn, water and chicken base to the same pot; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until the squash is tender.
3. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add the beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. Top servings with cream and minced 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.
HELPFUL HINT
When a Taste of Home recipe calls for Italian sausage, it is referring to sweet Italian sausage. Recipes using hot Italian sausage specifically call for that type of sausage.