I omitted the corn and did not add the beans to the soup and it was still very good.
Here's my tip for butternut squash prep: poke knife into the skin, down into the seeded area (to let steam out) and puncture the skin in several places as well. Place the whole squash into the microwave for about 5 minutes (keep checking the squash depending on your microwave's power). The skin will soften just right, and peeling it off with a peeler or knife works easily. I usually microwave it until the squash is easy to cube.
Another option is to cut it in half length wise and place the cut side down on the cookie sheet. Bake for about 30 minutes at 350 degrees or until a knife will easily pierce the skin. Scoop the squash out and puree for the soup.
Yields: 12 Servings
- 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 piece
- 4 cups water + 1T. chicken base or Home made chicken stock
- 8 oz frozen or canned corn
- 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 or omit and add 1tsp. pizza spice mix
- 1/4 teaspoon pepper
- Heavy whipping cream and minced fresh parsley, optional
- 1. In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon; discard drippings.
- 2. To a pan add squash, water & chicken base or chicken stock, bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender. You could also cut the squash in half and place in the oven at 350 degrees for 25 minutes or until tender. Scoop out the squash then blend with the chicken stock.
- 3. Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture, corn; heat through. If desired, drizzle servings with cream and sprinkle with 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. Yield: 12 servings (4-1/2 quarts).
Nutritional Facts: 1-1/2 cups (calculated without cream) equals 327 calories, 13 g fat (4 g saturated fat), 29 mg cholesterol, 937 mg sodium, 44 g carbohydrate, 11 g fiber, 13 g protein.