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Butternut Squash and Turnip Green Soup
Butternut Squash and Turnip Green Soup
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Creole-style soup with sweet butternut squash, turnip greens, and andouille sausage for a perfect balance of flavors.
Ingredients:
  • 1 small butternut squash - peeled, seeded, and chopped
  • 1 (32 ounce) carton reduced-sodium chicken broth
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2.5 cups water
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 (15.8 ounce) can great northern beans, rinsed and drained
  • 1 bunch turnip greens
  • 3 tablespoons olive oil, divided
  • 1 teaspoon white sugar
  • 0.75 teaspoon Creole seasoning
  • 0.75 teaspoon garlic powder
  • 2 (12 ounce) packages Cajun-style andouille sausage, sliced
  • 1 (14.5 ounce) can chicken broth
  • 1 (1.4 ounce) package vegetable soup mix (such as Knorr®)
  • salt and ground black pepper to taste
Instructions:
  • In a large pot over medium-high heat, mingle butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt. Let it all come to a boil.
  • Heat the remaining olive oil in a large skillet over medium-high heat. Sauté the sausage and onion until the sausage is browned and crumbly and the onion is translucent, about 5 to 7 minutes. Deglaze the skillet with the chicken broth, scraping up all the flavorful browned bits, then transfer everything into the soup pot.
  • Simmer the soup over low heat for about 45 minutes until the squash and greens are tender, then season with salt and pepper to taste.

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