Butternut Squash and Sausage Soup

You want to know something? I’m a soup lady, every time I go to a restaurant I immediately look at their soup options. Something about a savory soup with some yummy crackers or bread…warms my soul!

I’ve been whipping up some recipes in the kitchen lately, something about Fall makes me crave a hearty yet fresh soup that has veggies and a lot of flavor! I recently made a delicious Butternut Squash and Sausage Soup ( that’s what I’m calling it ) and I’m sharing the recipe with you! This soup was made up on the go, from my heartfelt kitchen to yours! Tag me if you make it, I want to know what you thought! Check out more of my Recipes and follow my on instagram!

Soup Pairing Ideas!

Here are some delicious pairing ideas for your Butternut Squash & Sausage Soup:

1. Crusty Garlic Bread: Perfect for dipping into the rich and hearty soup.
2. Apple & Walnut Salad: The fresh, crunchy apples with nuts add a refreshing contrast to the warm, comforting soup.
3. Cheddar Biscuits: Soft and cheesy biscuits will add an extra layer of comfort and flavor.
4. Parmesan Crackers: These light and crispy crackers give a savory crunch to enjoy alongside the soup.

Each of these pairings will enhance the flavors of your soup for a cozy and balanced meal!

Butternut Squash and Sausage Soup

I love making this delicious, cozy soup for Fall! It's so comforting, grab a bowl or two!

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Course: Main Course, Soup

Keyword: Butternut Squash and Sausage Soup, Fall Soup Ideas, Fall Soup Recipes

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours

Servings: 4 people

Equipment

• 1 Dutch Oven

Ingredients:

• 1 small Fressh Squash ( cubed )
• 1/4 cup Green beans ( frozen or fresh )
• 1 Sweet potato ( cubed )
• 1/4 cup White rice
• 1/2 16 oz. Kidney beans
• 1 16 oz. Cannelloni beans ( the whole can with juice )
• 1 32 oz. Chicken broth
• 1 tsp. Cumin
• 1 Dash of Pepper & Salt
• 1 Yellow onion ( chopped )
• 1/2 cup Ground Sausage
• 4 Bay leaves ( dry )
• 1/2 29 oz. Can of Tomato sauce
• 1/2 small can Diced tomatoes

Instructions:

• In a dutch oven, large pan or crock pot. Sauté the onions, sausage, cumin, pepper & salt together until the onions are sautéed golden and meat is cooked through.
• Add squash, green beans, sweet potato and mix.
• Add your broth, then the rest of the ingredients and stir. Cover and cook on low-medium, checking every now and then to give it a stir and let cook for 2 hours.
• If your soup seems to lose some of it’s broth from cooking, add one cup of water and stir to keep the soup brothy and not too thick.

Notes:

Serve with cornbread, biscuits or honey rolls! Yum!