Total Time:  60 Minutes

Prep Time:  20 Minutes

Cook:  40 Minutes

Ingredients

Yield:  12 Servings

• • 1 lb bulk Italian sausage
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 4 garlic cloves, minced
  • 1 large butternut squash (about 5 lbs) peeled, seeded, and cut into 1 inch pieces
  • 1 pkg (16 oz) frozen corn, divided
  • 4 cups water
  • 1 Tbsp chicken base
  • 2 cans (15 oz each) great northern beans, rinsed and drained
  • 2 cans (14.5 oz each) fire-roasted diced tomatoes, undrained
  • 1 tsp salt
  • 1/4 tsp pepper
  • Heavy whipping cream and minced fresh parsley, optional

Directions:

1. 1. 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 slotted spoon; discard drippings.
   2. 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.
   3. 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.
   4. If desired, drizzle with cream and sprinkle with parsley.