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Healthy High Protein Butternut Squash Soup Recipe

whole30 butternut squash soup
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A cozy soup full of fiber, protein and Fall flavors.

Ingredients

Scale

1 cup chopped onion

2/3 cup chopped celery

3 garlic cloves, minced

2 1/2 cups fresh butternut squash, peeled and cubed

3 chicken sausage links (7-8 oz total), chopped into 1/4 inch coins *Trader Joe's Spicy Jalapeno chicken sausage is perfect for this

1/4 cup dry white wine *sub with extra chicken broth if making Whole 30

4 cups chicken broth or chicken bone broth

1 teaspoon cumin

1/8 teaspoon cinnamon

1 1/2 teaspoons oregano

1 teaspoon sea salt

1/4 teaspoon ground black pepper

1 can Great Northern beans, drained and rinsed

Drizzle of olive oil

Instructions

  1. In a Dutch oven or large pot, over medium heat, add a drizzle of olive oil. 
  2. Once heated, add onion, celery and garlic and cook until tender, about 3 minutes. 
  3. Add chicken sausage to pot and cook until seared about 2-3 minutes. 
  4. Add butternut squash to pot and cook for 3 minutes, stirring all ingredients occasionally. 
  5. Add wine and cook down until it has mostly evaporated. 
  6. Stir in chicken broth, cinnamon, oregano, salt and pepper and bring to a boil. 
  7. Reduce heat and simmer for 5 minutes or until squash is tender and can be pierced easily with a fork. 
  8. Stir in beans and bring to boil again. 
  9. Remove from heat and enjoy! 
  10. Store leftovers in airtight container for up to 5-7 days. Freeze in freezer safe container for up to 2 months. I like to portion out and freeze in freezer ziplock bags. 

Nutrition

Find it online: https://feedmefiber.com/2023/10/07/healthy-high-protein-butternut-squash-soup-recipe/