This autumn squash soup screams fall in a million ways. It’s creamy, comforting, and filled with lots of hearty fall flavors.
The base of this soup starts with a pre-made, store bought soup. So I guess you could say it’s a doctored up canned soup? Or it’s just delicious homemade butternut squash soup, without the added fuss of cutting, roasting, and pureeing the butternut squash—no one has time for that!
I’ve tested this recipe with two different brands of butternut squash soup: Trader Joe’s and Progresso. Both worked wonderfully!
I used Shady Brook Farms Italian turkey sausage links. I absolutely love their turkey sausage. The ingredients are pretty clean and minimal, and it’s delicious. Because their sausage comes in links, I just slide the meat out of the casing with my hands—it’s super easy.
Autumn Squash Soup
Ingredients
- 1 lb ground Italian turkey sausage
- 1 medium yellow onion, diced
- 1/2 lb yellow squash, diced into cubes
- 1 tbsp minced garlic
- 1 tsp ground sage
- 1 tsp garlic powder
- 1/2 tsp salt
- 2- 18.5 oz cans of butternut squash soup
- 1 cup low sodium chicken broth
- 15.5 oz canned white kidney beans, drained
- 1 bag (6 oz) fresh spinach
Optional garnishes:
- Crumbled feta
- Pumpkin seeds
Instructions
- Bring a large pot or dutch oven to medium heat, add a few tablespoons of olive oil, and begin to brown your Italian sausage. Use your spoon to break up the sausage into smaller pieces as it cooks.
- After cooking the sausage for a few minutes, add your onion and continue to cook until sausage is completely cooked through.
- Add the diced squash, minced garlic, ground sage, salt, and garlic powder and continue to cook for about 2 minutes.
- Pour in the butternut squash soup, chicken broth, and kidney beans and stir until well combined.
- Next, add your fresh spinach and gently stir until your spinach is incorporated.
- Place the lid on your pot and let the soup to simmer on medium/medium-low heat until the spinach is wilted and the squash is tender (at least 10-15 minutes).
- [Optional] Garnish with crumbled feta and pumpkin seeds for added saltiness and crunch! Enjoy.