Hearty Butternut Squash Sausage Soup

Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Fish-Free, Shellfish-Free



Prep Time:

20 Minutes

Cook Time:

1 hour






Kristina Koslosky


This hearty butternut squash sausage soup is made of butternut squash, sausage, carrots, onion, celery, corn, great northern beans, and fire-roasted tomatoes. A perfect soup recipe for fall!


    6 cups chicken broth
    2 lb. butternut squash
    4 garlic cloves, minced
    1 onion, diced
    3 celery stalks, diced
    3 medium carrots, diced
    1 red pepper, diced
    1 can corn
    2 can great northern beans
    1 lb. sausage
    1 lb. bacon, cooked and crumbled (optional)
    Salt and pepper


1. Peel and dice the squash into 1 inch cubes.
2. In a large soup pot, combine the broth, squash, and garlic. Bring to boil. Cover and simmer over low heat for 45 minutes.
3. Meanwhile, dice the onion, celery, carrots, and red pepper. Sauté until tender. Add minced garlic cloves for the last 1-2 minutes.
4. Remove the squash mixture from heat and let cool. Working in batches, puree the soup in a blender. Returned pureed butternut squash to soup pot.
5. Add the sautéed vegetables, corn, great northern beans, and fire-roasted diced tomatoes. Simmer on low for 10-20 minutes until thickened. Season with salt and pepper.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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