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  • February 2008
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Butternut Squash and Kielbasa Soup

Nothing like a hot hearty soup on a cold day, and with the ground hog predicting six more weeks of Winter, this soup will help stave off that winter chill.

Butternut Squash Soup


1 tablespoon olive oil
1 large onion, peeled and chopped
1 lb smoked sausage, kielbasa, diced
4 cups chicken broth
4 (12-ounce) pkgs. frozen butternut squash puree or winter squash puree, thawed
1 (16-ounce) pkg. frozen corn
salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add onions and cook, stirring occasionally until translucent. Add sausage and cook for 3 minutes. Stir in broth and squash; heat to a boil. Reduce heat and simmer 20 minutes, stirring occasionally. Add corn and heat through. Season to taste with salt and pepper. Serves 8 to 10.

More Soup Recipes: Instant Potato & Corn Chowder, Homemade Tomato Basil Bisque, Hearty Beef and Barley Soup


2 Responses

  1. Yay! I always wondered specifically how you made this soup, but never got around to asking. 🙂

  2. Thanks Ashley, sometimes I stir a little cream in before serving. Makes it a little richer…but yummy!

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