September 27, 2021

Butternut Squash Soup Recipe



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 Fall 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!

Butternut Squash Fall Soup


1 Small squash cubed

¼ Cup of green beans ( frozen or fresh )

1 Sweet potato cubed

¼ Cup of white rice

½ Can of kidney beans 16 oz.

1 Can of cannellini beans ( the whole can with juice ) 16 oz.

1 Chicken broth 32 oz.

1 Teaspoon of Cumin
Dash of Pepper & Salt

1 Yellow onion, chopped

½ Cup of ground sausage

4 Dry bay leaves

1/2 Can of tomato sauce 29 oz.

1/2 can of diced tomatoes


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.

Serve with cornbread, biscuits or buns! YUM!

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