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Title: Hearty Butternut Squash Soup
Categories: Squash, Vegetables, Pork, Beans
Yield: 12 servings

1 lb Italian sausage; sweet or
- hot
1 md Onion; chopped
1 md Sweet red pepper; chopped
4 cl Garlic; minced
1 lg (5 lb) butternut squash;
- peeled, seeded, in 1" pcs
16 oz Corn; thawed, divided
4 c Water
1 tb Chicken base
31 oz (2 cans) Great Northern
- beans; rinsed< drained
29 oz (2 cans) fire-roasted diced
- tomatoes; undrained
1 ts Salt
1/4 ts Pepper
Heavy whipping cream and
- minced fresh parsley; opt

In a stockpot, cook sausage, onion and red pepper over
medium heat 9-11 minutes or until sausage is no longer
pink and onion is tender, breaking up sausage into
crumbles. Add garlic; cook 1 minute longer. Remove with
a slotted spoon and set aside; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to
same pan; bring to a boil. Reduce heat; simmer, covered,
15-20 minutes or until squash is tender.

Remove soup from heat; cool slightly. Process in batches
in a blender until smooth. Return to pot. Add beans,
tomatoes, salt, pepper, sausage mixture and remaining
corn; heat through. If desired, drizzle servings with
cream and sprinkle with parsley.

Makes 12 servings (4-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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