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#Butternut squash soup recipes plus

Stir in the garlic and cook for 1 minute, then remove the sausage mixture from the pot and set aside. Then add the sausage and cook through, breaking up the sausage into crumbles. Add the onions and peppers and cook for about 2 minutes. In a dutch oven or stockpot, melt the butter.

Saute the Onions, Peppers, Garlic, and Sausage.

This soup comes together pretty quickly on the stovetop without sacrificing any of that “simmered all day” flavor that’s the hallmark of comfort food.

Heavy Cream and Chopped Fresh Parsley: For garnish.

Diced Tomatoes: 1 can of fire roasted diced tomatoes, undrained.

Northern Beans: 1 can of great northern beans, well rinsed and drained.

Each will have a slightly different flavor profile. I use low-sodium chicken broth, but you can substitute homemade broth, vegetable broth, or bone broth.

Chicken Broth: You’ll need 6 cups of broth.

Squash: This recipe uses about 2.5 pounds of butternut squash (that’s about one medium squash), peeled, seeded, and chopped into 1-inch cubes.

Fresh Garlic: Mince the garlic or put it through a garlic press.

You can also use Italian sausage links, removing the casings before cooking. Italian Sausage: You’ll need about 1 pound of bulk Italian sausage.

#Butternut squash soup recipes plus

Red Bell Pepper: This adds a sweet and pungent flavor to the finished soup, plus a nice punch of color!.Onion: I use a yellow onion here, but you can substitute any type of onion.You can also use your favorite cooking oil. This butternut squash soup is made with healthy, easy to find ingredients.