Million Dollar Soup

This soul-warming “Million Dollar Soup” is what I crave when the weather turns cool and I want something truly satisfying yet a touch elevated. The blend of roasted butternut squash, savory chicken sausage, and crispy bacon all simmered with beans and kale in a luxuriously creamy broth feels like a special treat for any night of the week. Prepare for compliments and requests for seconds.

I started making this for cozy family dinners on Sundays. Now my friends always ask for the recipe after tasting it. The layers of flavor always surprise people and it instantly turns a chilly night into a celebration.

Ingredients

• Butternut squash cubed and peeled: gives beautiful color and natural sweetness. Roast for caramelization and maximum flavor
• Chicken sausage sliced: for protein and a seasoned meaty bite. Go for high-quality sausage with herbs or even a little spice
• Olive oil: helps everything roast evenly. Choose an oil with a light fresh aroma
• Kosher salt: seasons the vegetables and the broth. Use a flaky type if possible for balanced seasoning
• Black pepper: gives warmth and depth. Freshly ground for best results
• Fresh thyme: aromatic earthy and brightens up the soup. Choose bunches with vibrant green leaves
• Bacon: adds smoky richness. Look for good marbling and thick cut if possible
• Unsalted butter: makes the base creamy. Use real dairy for the smoothest finish
• White onion: creates a savory backbone. Pick a firm onion with no soft spots
• Celery: adds aromatic freshness and subtle crunch. Crisp celery stalks will hold their shape best
• Garlic: gives punchy flavor. Look for firm bulbs with tight skin
• All-purpose flour: thickens the soup and ties the broth together. Sift before using for lump-free consistency
• Dry white wine: bright acidity to lift all the flavors. Use a wine you would enjoy drinking
• Chicken stock or broth: creates the foundation for length and comfort. Go for low sodium to control seasoning
• Cannellini beans: add heartiness and creaminess. Rinse well for a clean flavor
• Heavy cream: makes the broth rich and soothing. Use a fresh carton for best results
• Lemon zest: for a lively finish. Only zest the yellow part to avoid bitterness
• Kale: hearty greens that wilt down in the hot broth. Remove ribs for tender leaves

Instructions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit. Line a baking sheet with foil for easier cleanup. Lay out the cubed butternut squash and sausage pieces on the sheet. Drizzle with olive oil then sprinkle with half a teaspoon salt half a teaspoon pepper and two sprigs of thyme plucked from the stems. Toss until everything is coated and spread out in a single layer.

Roast the Squash and Sausage:

Place the tray in the oven and roast for about twenty five minutes. Flip halfway through for even browning. The squash should be fork tender and softly caramelized around the edges. The sausage should have a bit of crisp on the outside.

Render Bacon and Start Base:

While roasting prepare a large heavy pot or Dutch oven over medium heat. Add chopped bacon and cook until browned and crispy stirring so it does not stick. Once done set bacon aside but keep the rendered fat in the pan.

Build Aromatic Layer:

Add butter directly into the pot with the bacon fat. When melted add chopped onion celery and garlic. Sauté gently for two to three minutes until fragrant and beginning to soften keeping heat moderate so nothing burns.

Thicken the Base:

Sprinkle in all purpose flour. Stir well to coat the vegetables letting the flour toast for about one minute. This step ensures your soup will thicken smoothly and lets the raw flour taste mellow out.

Deglaze and Simmer:

Slowly pour the dry white wine into the pot. Use your spoon to scrape up any browned bits from the bottom. The wine will reduce slightly and add brightness. Add chicken stock remaining salt and pepper plus the rest of the thyme sprigs and rinsed beans. Bring to a simmer and let everything bubble gently for ten minutes to merge the flavors.

Blend and Cream the Broth:

Carefully scoop out about three cups of the soup mixture and blend until smooth in a blender or with an immersion blender. Pour this back into the pot stirring gently for a thick silky texture. Add in your heavy cream and lemon zest. Stir well to make the broth extra luscious.

Combine and Finish:

Dump the roasted squash and sausage from the tray into the soup pot. Add the chopped kale and gently fold together. Allow to simmer for three to five minutes until the kale just wilts and everything is piping hot.

Serve:

Ladle the soup into bowls. Top generously with crispy bacon for contrast in every spoonful.

I love swirling in the lemon zest for an unexpected pop of brightness. It reminds me of my grandmother always finishing her soups with something fresh and I never skip it now.

Storage Tips

This soup keeps beautifully in the fridge for up to four days. Just cool completely and store in an airtight container. For best flavor reheat gently on the stovetop adding a splash of broth if it has thickened up. Overnight the flavors deepen making leftovers even better.

Ingredient Substitutions

Swap chicken sausage for turkey sausage or a spicy Italian variety if you love heat. Vegetable stock and plant based sausage turn this into a hearty vegetarian main. If you do not have kale try baby spinach or chard for a milder green.

Serving Suggestions

Serve hot bowls with hunks of crusty bread or a simple salad. For a brunch gathering try topping each bowl with a poached egg. The soup also pairs well with sharp aged cheese shaved over the top.

Cultural and Seasonal Context

Million Dollar Soup borrows from Italian and French rural traditions with beans greens and roasted vegetables in creamy broths. Traditionally cooked as a way to enrich humble ingredients with a few luxurious additions. The dish shines between fall and early spring when butternut squash and kale are at their best.

Seasonal Adaptations

In spring use asparagus or peas in place of squash. Sub summer greens like chard when kale is not in season. In winter add a pinch of nutmeg for a deeper flavor.

Success Stories

Made this for a holiday potluck and it disappeared before anything else. My friend swore she would never like kale until I served her this soup. Even my picky eater nephew now demands a bowl whenever I visit.

Freezer Meal Conversion

Ladle completely cooled soup minus the bacon into freezer safe containers. Freeze for up to three months. Defrost in the fridge overnight then reheat on the stove and add bacon freshly cooked and crumbled for the best texture.

Enjoy this soup whenever you need comfort and a touch of luxury in a bowl. Each spoonful was made to impress but is simple enough for busy nights.

Recipe FAQs

→ Can a different sausage be used?

Yes, any fully cooked sausage such as turkey or pork can substitute for chicken sausage for varied flavor.

→ Is kale essential to this dish?

Kale provides texture and nutrients, but spinach or Swiss chard can also be used for similar results.

→ What type of beans work best?

Cannellini beans add creaminess and protein, but navy or great northern beans are good alternatives.

→ Can I make it without wine?

Wine adds depth, but you may use additional broth and a dash of lemon juice for a similar effect.

→ How do I serve leftovers?

Gently reheat on the stovetop, adding a splash of broth if needed to restore consistency.