Butternut Squash Soup
BUTTERNUT SQUASH SOUP
Easy delicious roasted butternut squash, Italian Sausage with sauteed onions and bell peppers. Mixed with corn and beans. Delicious chunky fall soup.
I love butternut squash. You can do so many amazing things with it. Today I have a delicious soup for you. It’s thick and chunky with Italian sausage, sweet corn, beans, and roasted squash.
WHAT YOU NEED
Italian sausage
sweet onion
red bell pepper
minced garlic
butternut squash
can corn
chicken broth
can northern beans
can Rotel tomatoes
salt
pepper
HOW TO MAKE IT
Preheat oven to 400F. Peel the squash with a vegetable peeler.
and cut into cubes. Place on a baking sheet and bake in the oven for 20 minutes.
In a large pot add sausage and brown chopping with a meat chopper. Dice the onion and bell pepper and add to the sausage. Add the minced garlic and continue cooking until fully cooked.
Add the chicken broth, corn, beans, Rotel, salt, and pepper. Stir well and continue cooking.
When the squash is finished baking add to the pot. Cook for 20 minutes.
Blend with a stick blender until you get the desired consistency. I like mine a little chunky.
Butternut Squash Soup
Ingredients
- 1 butternut squash (diced)
- 1 lb italian sausage
- 1 sweet onion (chopped)
- 4 tsp minced garlic
- 1 red bell pepper (chopped)
- 1 can corn
- 4 cups chicken broth
- 2 cans northern beans
- 2 cans Rotel tomatoes
- 1 tsp salt
- 1/4 tsp pepper
Instructions
- preheat oven to 400 F
- Peel and dice the butternut squash
- Place the diced squash on a baking sheet and bake for 20 minutes
- in a large pot brown the Italian Sausage chopping with a meat chopper
- Chop the onions and bell pepper and add to the sausage
- Continue browning the meat.
- When the meat is done add the remaining ingredients and continue cooking.
- When the squash is done add to the pot and cook for 20 minutes
- Blend the soup with a stick blender to the desired consistency
- Serve and enjoy