Ingredients
1 pound bulk Italian sausage1 medium onion, chopped1 medium sweet red pepper, chopped4 garlic cloves, minced1 large butternut squash (about 5 pounds), peeled, seeded and cut into 1-inch pieces1 package (16 ounces) frozen corn, divided4 cups water1 tablespoon chicken base2 cans (15-1/2 ounces each) great northern beans, rinsed and drained2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained1 teaspoon salt1/4 teaspoon pepperOptional: Heavy whipping cream and minced fresh parsley
Preparation
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.
