HOW DO YOU FREEZE SQUASH RECIPES

Name: Hearty Butternut Squash Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 12 servings (4-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 1 pound bulk Italian sausage; 1 medium onion, chopped; 1 medium sweet red pepper, chopped; 4 garlic cloves, minced; 1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces; 1 package (16 ounces) frozen corn, divided; 4 cups water; 1 tablespoon chicken base; 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained; 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained; 1 teaspoon salt; 1/4 teaspoon pepper; Optional: Heavy whipping cream and minced fresh parsley

HEARTY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Hearty Butternut Squash Soup Recipe: How to Make It image

The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
1 package (16 ounces) frozen corn, divided
4 cups water
1 tablespoon chicken base
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
Optional: Heavy whipping cream and minced fresh parsley

Steps:

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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Nutrition Facts : Calories 327 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 937mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 11g fiber), ProteinContent 13g protein.

HEARTY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Hearty Butternut Squash Soup Recipe: How to Make It image

The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 pound bulk Italian sausage
1 medium onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces
1 package (16 ounces) frozen corn, divided
4 cups water
1 tablespoon chicken base
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
1 teaspoon salt
1/4 teaspoon pepper
Optional: Heavy whipping cream and minced fresh parsley

Steps:

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.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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