Million Dollar Soup (Print Version)
Savory blend of squash, sausage, beans, herbs, and bacon in a creamy, satisfying bowl.
# Ingredients:
→ Produce
01 -
2 cups peeled and cubed butternut squash
02 -
10 sprigs fresh thyme, divided
03 -
1 small white onion, chopped
04 -
3 ribs celery, chopped
05 -
3 cloves garlic, minced
06 -
Zest of 1 lemon
07 -
2 cups kale
→ Meat and Poultry
08 -
1 package chicken sausage, sliced
09 -
5 slices bacon, chopped
→ Dairy
10 -
2 tablespoons unsalted butter
11 -
2 tablespoons heavy cream
→ Pantry
12 -
2 teaspoons olive oil
13 -
1½ teaspoons kosher salt, divided
14 -
1½ teaspoons black pepper, divided
15 -
3 tablespoons all-purpose flour
16 -
¾ cup dry white wine
17 -
5 cups chicken stock or broth
18 -
2 cans cannellini beans, drained and rinsed
# Steps:
01 -
Preheat oven to 350°F. Line a baking sheet with aluminum foil.
02 -
Toss the cubed butternut squash and sliced chicken sausage on prepared sheet with olive oil, ½ teaspoon salt, ½ teaspoon pepper, and 2 sprigs thyme. Roast for 25 minutes or until squash is tender and golden.
03 -
In a large pot or Dutch oven over medium heat, cook chopped bacon until crisp. Transfer bacon to a plate, reserving the rendered fat in the pot.
04 -
Add unsalted butter to pot. Once melted, add chopped onion, celery, and minced garlic. Sauté for 2–3 minutes until vegetables are softened.
05 -
Sprinkle flour over vegetables and stir for 1 minute. Gradually add dry white wine, scraping up any browned bits from the bottom of the pot.
06 -
Pour in chicken stock, remaining salt and pepper, the rest of the thyme sprigs, and drained cannellini beans. Stir well, bring to a gentle simmer, and cook for 10 minutes.
07 -
Remove approximately 3 cups of soup and blend until smooth, then return the purée to the pot, stirring to incorporate.
08 -
Stir in heavy cream and lemon zest. Add roasted squash, sausage, and kale. Simmer for 3–5 minutes until kale has wilted and soup is thoroughly heated.
09 -
Ladle hot soup into bowls and garnish each serving with the reserved crispy bacon.
# Notes:
01 -
Blending a portion of the soup ensures a velvety texture while leaving some ingredients whole for a hearty finish.