Fall is on its way and we are so excited for cooler weather! We make tons of soups in the fall and winter and love taking them for lunch all week or prepping them for a quick dinner. This butternut squash, white bean, and sausage soup is one of our favorites that we have adapted over time. It is filling enough to be a meal on its own and filled with lots of protein, fiber, and vitamins!

We love using our dutch oven for this recipe (link here) and the bistro grill (link here) to cook the sausages to keep things simple. They are some of our favorite kitchen items!

The best part about this soup is that it is easily customizable. We’ve used sweet potato or carrots instead of butternut squash and have used different greens – spinach, kale, or chard all work really well. We also use different types of sausages depending on what we’re in the mood for. We tend to opt for an Italian style sausage but this week we found some hatch chili chicken sausages at Central Market so we used those! You can also use different types of beans too, garbanzo beans work well too.

Of all the variations, we love the flavor of the butternut squash the best. It’s one of our favorite vegetables to use in soups because of its creamy texture and sweet flavor. If you are also a big butternut squash fan, or you, like us, get a bunch of butternut squash from your CSA box or garden, you should try our curried butternut squash and carrot soup or simple butternut squash soup!

Butternut Squash, White Bean and Sausage Soup

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 People

Course: Main Dish

Cuisine: American

Ingredients Method

Ingredients

  

• 1 Tbsp olive oil
• 1/2 Large onion Diced
• 3 Cloves garlic Minced
• 2 Cups Butternut Squash Cubed
• 2 Quarts Chicken Stock
• 1/2 Tsp Dried Parsley
• 2 Bay Leaves
• 1/2 Tsp Dried thyme
• 1 14.5 ounce can White Beans
• 2 Cups Greens Such as Spinach, Kale, Chard, etc.
• 2 Italian Sausage links
• 1/4 Tsp Black Pepper
• Salt to taste
• 1/4 cup Grated Parmesan Cheese for serving

Method

 

1. Heat 1 tablespoon of oil in a large pot over medium heat.
2. Add diced onion and garlic and cook until translucent.
3. Add butternut squash and cover with chicken stock.
4. Add bay leaves, dried parsley, black pepper, and thyme and bring to a boil. Cook about 15 minutes until butternut squash has softened.
5. Add white beans and cook another 10-15 minutes.
6. While soup is cooking, heat separate pan over medium heat. Sear sausages for about 5 minutes per side or until cooked through.
7. Slice and add into soup. Cook another 5-10 minutes, adding salt and pepper to taste.
8. Lastly, add in you greens and stir gently until wilted.
9. Serve with grated parmesan cheese.