Butternut Squash and Turnip Green Soup
Y'all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1small butternut squash - peeled, seeded, and chopped
- 1(32 ounce) carton reduced-sodium chicken broth
- 1(28 ounce) can diced tomatoes, undrained
- 2½ cups water
- 1(15.5 ounce) can black beans, rinsed and drained
- 1(15.8 ounce) can great northern beans, rinsed and drained
- 1bunch turnip greens
- 3tablespoons olive oil, divided
- 1teaspoon white sugar
- ¾teaspoon Creole seasoning
- ¾teaspoon garlic powder
- ¼teaspoon salt
- 2(12 ounce) packages Cajun-style andouille sausage, sliced
- 1medium onion, chopped
- 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
Step 1
Combine 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 in a large pot over medium-high heat. Bring to a boil.Step 2
Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.Step 3
Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.