Million Dollar Butternut Soup

There is something about a pot of Million Dollar Soup bubbling away on the stove that feels deeply comforting luxurious and nourishing all at once. With creamy butternut squash roasted chicken sausage crispy bacon and barely wilted kale this soup is my go to when I want to serve up something that gets rave reviews and feels truly special without needing hours in the kitchen.

The first time I made this it was for a New Years Eve gathering when I needed something both impressive and crowd friendly. Ever since then everyone has asked me for the recipe even my pickiest eaters go for second helpings.

Ingredients

• Butternut squash: peeled and cubed gives a sweet nutty creaminess to balance the savory flavors choose one that feels heavy for its size and has unblemished skin
• Chicken sausage: sliced for a boost of protein and flavor go for a smoky or herby variety for more depth
• Olive oil: helps caramelize the squash and sausage in the oven always reach for extra virgin for best taste
• Kosher salt: divided enhances every layer of flavor use a flaky variety for the best texture
• Black pepper: divided adds subtle heat and balances the sweetness of the squash freshly cracked is best for aroma
• Fresh thyme: divided infuses the soup with an herby freshness strip the leaves for maximum flavor
• Bacon: chopped brings smoky richness and savory depth look for thick cut or high quality bacon
• Unsalted butter: rounds out the flavor and adds silkiness European style butters make this even richer
• White onion: chopped creates a sweet savory base for all the other ingredients aim for a firm onion with dry papery skin
• Celery: chopped adds crunch and mellow earthiness the paler stalks at the core are sweetest
• Garlic: minced intensifies the savory base choose cloves that feel firm and have tight skins
• All purpose flour: helps give the soup a creamy thickened texture measure it carefully for best results
• Dry white wine: adds acidity and complexity choose a bottle youd enjoy sipping
• Chicken stock or broth: makes up the flavorful backbone use homemade or a high quality boxed stock
• Cannellini beans: drained and rinsed bring extra creaminess and gentle protein look for beans with a creamy color and no dents
• Heavy cream: turns everything luxurious a splash is all you need for silkiness
• Lemon zest: brightens every bite use a microplane for fine ribbons avoid zesting too close to the bitter white pith
• Kale: torn or chopped provides a nourishing earthy finish choose leaves with deep color and no signs of wilting

Instructions

Roast the Squash and Sausage:

Preheat your oven to 350 degrees F and line a baking sheet with foil. On the sheet toss the cubed butternut squash and sliced chicken sausage with olive oil half a teaspoon salt half a teaspoon black pepper and a couple fresh thyme sprigs. Spread everything out in a single layer. Roast for about twenty five minutes until the squash is browning on the edges and fork tender. The sausage will be sizzling and slightly caramelized.

Crisp Bacon and Sauté Vegetables:

Place your Dutch oven or soup pot over medium heat and add the chopped bacon. Let it cook slowly so it gets crispy and golden and renders plenty of fat about eight minutes. Use a slotted spoon to scoop out the bacon and set it aside for later. Stir in the butter then add the chopped onion celery and garlic. Cook stirring often for two to three minutes until the onion turns translucent and you can smell the garlic.

Build the Soup Base:

Sprinkle in the all purpose flour and use a heatproof spatula or spoon to stir until everything is coated. Let the flour toast for about a minute to remove the raw taste. Gently pour in the dry white wine scraping the bottom to loosen up any browned bits which adds flavor. Let it bubble for one minute as you stir.

Simmer and Blend:

Pour in the chicken stock and add the remaining salt black pepper and fresh thyme sprigs. Drop in the drained cannellini beans. Increase the heat and bring to a simmer then reduce and cook gently for about ten minutes. Use an immersion blender or your regular blender to puree about three cups of the soup then pour it back into the pot. This step makes the broth extra creamy without relying on lots of heavy cream.

Finish and Serve:

Add the splash of heavy cream and a sprinkle of fresh lemon zest. Stir in the roasted butternut squash sausage and kale. Let everything simmer for three to five minutes until the kale is wilted and everything is perfectly heated through. Taste for seasoning serve hot and finish with the reserved crispy bacon scattered on top.

Butternut squash has always been my favorite fall ingredient. The way it cozies up to a soup’s other flavors is magic and my family always knows it is soup night when they smell it roasting in the oven. Some of our best cold weather memories start with a big batch of this soup simmering away.

Storage Tips

Let the soup cool before storing in airtight containers. It keeps in the refrigerator for up to four days and the flavors deepen overnight. For longer storage freeze in individual portions for easy lunches. Be sure to reheat gently and stir well to reincorporate the creamy texture especially after freezing.

Ingredient Swaps

If you cannot find butternut squash try cubed sweet potatoes or even pumpkin for a similar sweetness and creamy vibe. Chickpeas can replace cannellini beans if that is what you have on hand. For the sausage swap in turkey sausage or a plant based option and use baby spinach if you want a more tender green than kale.

Serving Suggestions

This soup shines all on its own but try pairing it with warm sourdough or a rustic cheesy toast to soak up every last spoonful. A sprinkle of fresh herbs or a drizzle of olive oil on top adds a lovely finish if you are hosting. Sometimes I add a little extra lemon zest just before serving for even more brightness.

Cultural and Seasonal Context

Though it feels decadent Million Dollar Soup is really inspired by classic European harvest stews. It is perfect in the fall or winter when squash and dark leafy greens are in season and everyone wants something warming. You will find it is a hit at family gatherings or holiday potlucks.

Seasonal Adaptations

Swap in acorn squash or sweet potatoes for a late fall twist. Add diced carrots or parsnips for extra sweetness and texture. For spring chiffonade fresh spinach for a lighter flavor.

Success Stories

One snowy weekend my neighbor brought this soup to our block party and we all had seconds right from the big Dutch oven. Kids and adults both loved it no one believed how easy it was to make and now everyone on our street calls it our Million Dollar Soup tradition.

Freezer Meal Conversion

This soup freezes perfectly. I recommend ladling cooled soup into freezer safe containers with just enough room for expansion. Label with the date and reheat from frozen over gentle heat so the creamy base does not separate. Often I will make a double batch just to stash extra in the freezer for a busy weeknight.

Treat yourself and your loved ones to a bowl of Million Dollar Soup. Its warmth and luxurious flavor will keep everyone coming back for more.

Recipe FAQs

→ What type of sausage works best in this soup?

Chicken sausage is recommended for its light flavor, but turkey or pork sausage can also be used for variation.

→ Can I make this soup vegetarian?

Yes, omit the sausage and bacon, use vegetable stock, and consider adding more beans or mushrooms for depth.

→ How do I achieve a creamy texture?

Blending a portion of the soup and stirring in heavy cream creates a rich, velvety consistency.

→ Is it necessary to use fresh thyme?

Fresh thyme gives a bright, herbal note, but dried thyme can be substituted if fresh is unavailable.

→ How should leftovers be stored?

Let the soup cool, then refrigerate in an airtight container for up to 4 days. Reheat gently before serving.

→ What side dishes pair well with this soup?

Crusty bread or a side salad with lemon vinaigrette makes an excellent accompaniment to this hearty bowl.