If you are looking for a warm and hearty soup for a cold night’s dinner, this Butternut Squash and Sausage Soup is a satisfying choice! With just a bit of heat from the ground red pepper and sausage, it warms you up from the inside out. Of course if you aren’t a person that likes much heat in your food, adjusting the amount of spice is easily done to leave a soup that is just as tasty but without the heat!
The prep and cook time for this dish from start to finish was only about 45 minutes. A meal prepared and on the table in less than an hour is the way to go in our house! Let me know if you loved this soup as much as our family did! Enjoy! -Shelley.
Butternut Squash and Sausage Soup
Start off by browning the sausage, chopped onion, chopped celery and minced garlic in a large stock pot.
Once the meat is browned and the veggies softened, add the peeled and chopped butternut squash, zucchini and potatoes.
Next add 1 tablespoon dried parsley, 1 bay leaf, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon-1/2 teaspoon ground red pepper if using, and 1 packet Sazón Goya seasoning.
Next, add 4 cups of chicken stock along with 4 cups of water and stir to combine.
Bring to a boil and then cover and simmer on medium-low heat for 20 minutes.
While the soup is cooking, make the cream slurry. In a small bowl combine 1/2 cup of half and half with a heaping tablespoon of corn starch. Mix well with a fork to get rid of any clumps.
After the 20 minute cooking time is up, carefully take the lid off of the stockpot and add the cream slurry to the soup mixture. Stir to combine.
Bring the soup back to a boil and then simmer for 5 minutes to allow to thicken a bit.
Serve up and enjoy!
Here is your printable…
Butternut Squash and Sausage Soup
If you are looking for a warm and hearty soup for a cold night’s dinner, this Butternut Squash and Sausage Soup is a satisfying choice!
Ingredients
- 1 pound sausage
- 1 onion, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced finely
- 4 cups chopped butternut squash, peeled and chopped into 1″ pieces
- 3 potatoes, peeled and chopped into 1″ pieces
- 1 large zucchini, peeled and chopped into 1″ pieces
- 1 tablespoon dried parsley
- 1 bay leaf
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 teaspoon salt {more or less to taste}
- 1/4 teaspoon – 1/2 teaspoon ground red pepper {may omit if you don’t like heat in your food}
- 1 packet Sazón Goya seasoning
- 4 cups chicken stock
- 4 cups water
- 1/2 cup half and half
- 1 heaping tablespoon corn starch
Directions
- Start off by browning the sausage, chopped onion, chopped celery and minced garlic in a large stock pot.
- Once the meat is browned and the veggies softened, add the pealed and chopped butternut squash, zucchini and potatoes.
- Next add 1 tablespoon dried parsley, 1 bay leaf, 1 teaspoon ground black pepper, 1 teaspoon ground cumin, 1 teaspoon salt, 1/4 teaspoon-1/2 teaspoon ground red pepper if using, and 1 packet Sazón Goya seasoning.
- Next, add the 4 cups of chicken stock along with the 4 cups of water and stir to combine.
- Bring to a boil and then cover and simmer on medium-low heat for 20 minutes.
- While the soup is cooking, make the cream slurry. In a small bowl combine 1/2 cup of half and half with a heaping tablespoon of corn starch. Mix well with a fork to get rid of any clumps.
- After the 20 minute cooking time is up, carefully take the lid off of the stockpot and add the cream slurry to the soup mixture. Stir to combine.
- Bring the soup back to a boil and then simmer for 5 minutes to allow to thicken a bit. Serve up and enjoy!
If you enjoyed this post, you may also like…
foodandword.com 