Butternut Squash and Turnip Green Soup
Description
Sweet butternut squash balances out any bitterness from turnip greens while andouille sausage adds warmth and flavor to this Creole-style soup.
Ingredients
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1 small butternut squash - peeled, seeded, and chopped
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1 (32 ounce) carton reduced-sodium chicken broth
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1 (28 ounce) can diced tomatoes, undrained
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2 1/2 cups water
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1 (15 1/2 ounce) can black beans, rinsed and drained
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1 (15 4/5 ounce) can great northern beans, rinsed and drained
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1 bunch turnip greens
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3 tablespoons olive oil, divided
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1 teaspoon white sugar
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3/4 teaspoon Creole seasoning
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3/4 teaspoon garlic powder
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1/4 teaspoon salt
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2 (12 ounce) packages Cajun-style andouille sausage, sliced
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1 medium onion, chopped
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1 (14 1/2 ounce) can chicken broth
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1 (1 2/5 ounce) package vegetable soup mix (such as Knorr®)
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salt and ground black pepper to taste
Directions
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.
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.
3
Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.