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Butternut Squash and Spicy Sausage Soup

Butternut Squash and Spicy Sausage Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 65 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Squash and Vegetables

    • 1 unpeeled butternut squash, halved and seeded
    • 🧅 1 large yellow onion, chopped
    • 🌽 1 cup frozen corn

  • Grains and Staples

    • 💧 2 cups water, divided
    • 🍚 ½ cup long-grain white rice

  • Protein

    • 🍗 1 ¼ pounds spicy turkey sausage, casings removed

  • Broth and Seasonings

    • 2 (13.75 ounce) cans chicken broth
    • ⚫ 1 tablespoon ground black pepper, or to taste
    • 🧂 Salt to taste

  • Fats and Creams

    • 1 tablespoon olive oil
    • 🥛 ½ cup heavy cream (Optional)

STEPS

1

Preheat the oven to 375°F (190°C). Pour 1 cup water into a 9x13-inch baking dish.

2

Place butternut squash into the prepared baking dish, cut-side down.

3

Bake in the preheated oven until the squash is easily pierced with a fork, about 45 minutes.

4

Meanwhile, place rice and the remaining 1 cup water into a medium saucepan. Bring to a boil, uncovered, over medium-high heat. Reduce heat to low, cover, and simmer until water is absorbed and rice is fluffy, about 20 minutes.

5

Heat olive oil in a large soup pot over medium-high heat. Stir in the onion and cook until tender and transparent, about 5 minutes. Mix in the turkey sausage; cook until crumbly and evenly browned. Drain any excess fat. Stir in cooked rice and corn.

6

Scoop out the cooked squash and place in a blender or food processor. Discard the squash peels. Pour chicken broth into the blender or food processor with the squash. Blend until smooth, about 1 minute.

7

Stir the squash mixture into the sausage mixture until well blended. Season with pepper and salt to taste. Stir in heavy cream. Simmer the soup over medium heat until heated through, about 15 minutes; do not boil.

NUTRIENTS

Per 1 serving

🔥

317

Calories

  • 17
    Protein
  • 32
    Carbs
  • 15
    Fats

💡 You can use flavored rice to add more depth to the soup.Adjust the amount of chicken broth depending on your desired soup thickness.For a dairy-free option, omit the heavy cream or substitute with coconut milk.Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.