Lunch: Hearty Butternut Squash Soup Recipe

Ingredients

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 pieces
1 package (16 ounces) frozen corn, divided
4 cups water
1 tablespoon chicken base
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
1/4 teaspoon pepper
Heavy whipping cream and minced fresh parsley, optional

Instructions

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.
Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender.
Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining 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.

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