Million Dollar Butternut Soup (Print Version)
A savory blend of butternut squash, chicken sausage, and kale in a creamy, hearty bowl perfect for chilly evenings.
# Ingredients:
→ Vegetables
01 -
2 cups peeled and cubed butternut squash
02 -
1 small white onion, chopped
03 -
3 ribs celery, chopped
04 -
2 cups kale, stems removed and roughly chopped
→ Meat and Sausage
05 -
1 package chicken sausage, sliced
06 -
5 slices bacon, chopped
→ Herbs and Aromatics
07 -
10 sprigs fresh thyme, divided
08 -
3 cloves garlic, minced
09 -
Zest of 1 lemon
→ Pantry
10 -
2 teaspoons olive oil
11 -
1 1/2 teaspoons kosher salt, divided
12 -
1 1/2 teaspoons ground black pepper, divided
13 -
3 tablespoons all-purpose flour
14 -
3/4 cup dry white wine
15 -
5 cups chicken stock or broth
16 -
2 cans cannellini beans, drained and rinsed
17 -
2 tablespoons unsalted butter
18 -
2 tablespoons heavy cream
# Steps:
01 -
Preheat oven to 350°F. Line a baking sheet with foil. Toss cubed butternut squash and sliced chicken sausage with olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 sprigs thyme on the sheet. Roast for 25 minutes, until the squash is tender and golden.
02 -
In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon and set aside, reserving the rendered fat in the pot. Add unsalted butter to the pot; once melted, add chopped onion, celery, and minced garlic. Sauté for 2 to 3 minutes until softened.
03 -
Stir in the all-purpose flour and cook, stirring, for 1 minute. Slowly pour in dry white wine, deglazing the pan while stirring to incorporate flour and released bits from the bottom.
04 -
Add chicken stock, remaining kosher salt, remaining black pepper, 8 sprigs fresh thyme, and drained cannellini beans. Bring to a simmer and cook for 10 minutes.
05 -
Remove approximately 3 cups of soup and blend until smooth. Return the blended mixture to the pot. Stir in heavy cream and lemon zest, mixing thoroughly.
06 -
Add roasted butternut squash, sliced sausage, and chopped kale to the soup. Simmer for 3 to 5 minutes until the kale wilts and the contents are heated through.
07 -
Ladle the soup into bowls and garnish with reserved crispy bacon. Serve hot.
# Notes:
01 -
For a smoother texture, blend more of the soup before adding the roasted squash, sausage, and kale.