Country Cooking with Lou Ann: Butternut Squash Soup


Hello! I love soup when it’s cold outside. It’s warm and comforting. At the same time, I don’t like watery, weak soups — I like them to be thick and hearty. After all, it is a meal.

The only way I had ever ate Butternut Squash was just baked with a little butter and salt on top. When I ran across this recipe I found it interesting and wanted to give it a try.

I hit the jackpot with this one. It’s good, full of flavor, thick, hearty, warm and comforting. I make this often. My husband even approves of this.

Butternut Squash Soup

-1/2 lb turkey breakfast sausage (you can use Italian bulk sausage. I use the turkey because it cuts way down on the calories)

-1 medium onion, chopped

-1 red pepper (I have used green ones)

-4 cloves of minced garlic

-2 lbs butternut squash (you can buy this already cubed in the produce section)

-1 can corn (drained)

-2 cups water

-1 Tablespoon powdered chicken bouillon

-1 can (15, 1/2 oz) Great Northern beans (drained)

-1 can (14, 1/2 oz) fire roasted diced tomatoes (do not drain)

-1/2 teaspoon salt

-1/4 teaspoon pepper

-Heavy whipping cream (as a garnish, optional)

-Parsley (as a garnish, optional)

First, in a large skillet, cook sausage, onion and red pepper for about 9-11 minutes or until sausage is cooked and onion is tender. Add garlic and cook an additional 1 minute. Drain and discard drippings.

Add squash, water and chicken bouillon to the above mixture, bring to a boil. One boiling, reduce heat and

simmer covered 15-20 minutes or until squash is tender.

Remove above mixture from heat and cool slightly. Process in small batches in a blender or food processor until smooth.

Put the above mixture in a stockpot. Add beans, corn, tomatoes, salt and pepper. At this point, the mixture just needs thoroughly heated. Do not boil at this time.

Garnish with heavy cream and parsley (I have not used this. It’s optional, but it’s delicious without it). Enjoy!

By Lou Ann Thompson

R-H Circulation Clerk

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