Butternut Squash and Sausage Soup
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Averie Cooks · by Averie Sunshine★ 5.0 (6)

Butternut Squash and Sausage Soup

NUTRITION · PER SERVING40M COOK
CAL 34%·PRO 79%
CARBS 65G38% OF CAL
15G FIBER0G ADDED0G INTRINSIC41G OTHER8G TOTAL SUGAR
FAT 31G41% OF CAL
10G SAT21G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty butternut squash and sausage soup with white beans, tomatoes, and spinach. Ready in 30 minutes and filling enough to be a meal on its own.

mainamericansoupporkdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 tablespoon olive oil (divided)
  • 1 medium yellow onion (thinly sliced or diced small (white onion may be substituted))
  • 1 pound Italian pork sausage (I use hot, mild/sweet may be substituted, read the FAQs for more info)
  • 1 medium butternut squash
  • 3 to 4 cloves garlic (finely minced)
  • 6 cups chicken broth (I use reduced sodium)
  • 2 bay leaves
  • 15.5 ounces canned great northern beans (rinsed and drained (or use another white bean, see FAQs))
  • 14.5 ounces canned fire-roasted tomatoes (use petite diced tomatoes if you don't want any heat)
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 2 cups fresh baby spinach (about 2 heaping handfuls, kale may be substituted for a more earthy flavor)
  • 1 tablespoon lemon juice (optional )
  • Garnishing ideas (optional; see the FAQs)
PREP
10M
SODIUM
2083MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.