Butternut Squash and Sausage Soup with Canellini Beans

Sunday, September 26, 2021


When fall happens here in the mountains of N. Georgia, it happens suddenly, often with large amounts of rain.  I read once we get 70" annually…I might believe that.

I am a soup addict from way back, it's one of those foods my system doesn't have to work hard to digest.  I know some folks can't have beans with Crohns, but secretly I think they can, unless you actually have a stricture, the fiber is good for keeping your system open, so less pain in exchange for gas.  Whatever your reason, try adding some beans to your meals twice a week, they are nutritious and great tasting.



Servings: 8

Prep time:  10

Cook time: 40


  • 1 pound ground Italian Sausage (not sweet)
  • 2.5 pounds butternut squash, peeled, seeded, and chopped into 1-inch cubes
  • 1 can cannellini beans, rinsed
  • 2 tsp butter
  • 2 tsp olive oil
  • 5-6 cups chicken broth (or entire box)
  • 1 medium sized yellow onion, diced
  • 1 small red pepper, diced
  • 4 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 bay leaf
  • Salt, and pepper to taste


*Optional:  drizzle of heavy cream, basil


  1. Using a stock pot over medium heat, add the half butter and the olive oil, till the butter is melting and bubbly.  Add the onions and the peppers, cook for about 5 minutes until they begin to soften.  Add the sausage and break it up however you chose to do that, back of a spoon, potato masher, meat masher, etc. 
  2. When the sausage has cooked and is starting to brown, add the garlic, salt and pepper, stir to combine thoroughly, then remove all of this sausage pepper mix to a small container.  (I usually pop this into my microwave to keep it warm).
  3. Add the other half of the butter and the olive oil to the pan, and stir until the butternut is warmed through, about 3-4 minutes.  Add the chicken stock, and bay leaf.  Bring to a boil, and simmer with a lid on for about 20 minutes, test for tenderness, if needed, add another 5-10 minutes.
  4. Remove from the heat and using a hand blender, stick that pot in your sink and blend it, as little or as much as you prefer.  Return the sausage and pepper mix back to the squash, and heat through.  Garnish as you wish, some fresh basil, chopped chives, a shave of parmesan, it's all good.  If you like to individually garnish with heavy cream, use about 2 teaspoons per bowl.


butternut squash recipes, comfort food, easy soups, Italian, Dinner, Soup, Crohns Friendly

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