Description

Million Dollar Soup is a rich and creamy butternut squash and sausage soup that combines roasted butternut squash, savory chicken sausage, crispy bacon, and hearty cannellini beans in a luscious broth enhanced with white wine, fresh thyme, and lemon zest. This comforting and flavorful soup is perfect for a cozy meal and serves 4 to 6 people.

Ingredients

Scale

Roasted Squash and Sausage

2 cups peeled and cubed butternut squash
1 (11-oz.) pkg. chicken sausage, sliced
2 tsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. fresh cracked black pepper
2 sprigs fresh thyme

Bacon and Aromatics

5 slices center cut bacon, chopped
2 Tbsp. unsalted butter
1 small white onion, chopped
3 ribs celery, chopped
3 cloves garlic, minced

Soup Base

3 Tbsp. all-purpose flour
3/4 cup dry white wine
5 cups chicken stock
2 (15.5-oz.) cans cannellini beans, drained and rinsed
1 tsp. kosher salt (remaining)
1 tsp. fresh cracked black pepper (remaining)
8 sprigs fresh thyme (remaining)

Finishing Touches

2 Tbsp. heavy cream
1 lemon, zested
1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)

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Instructions

Prepare oven and baking sheet: Heat the oven to 350°F and line a baking sheet with aluminum foil to prepare for roasting the squash and sausage.
Roast squash and sausage: In a medium bowl, toss together the butternut squash cubes, sliced chicken sausage, olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 sprigs of thyme. Spread evenly on the prepared baking sheet and roast in the oven for 25 minutes until the squash is softened and the sausage starts to brown.
Cook bacon: While the squash roasts, add chopped bacon to the bottom of a cold Dutch oven or large 4-quart soup pot. Heat over medium and cook, stirring frequently, until the bacon is crisp, about 5 to 7 minutes.
Remove bacon from pan: Use a slotted spoon to remove the cooked bacon from the pot, leaving the rendered fat behind to flavor the soup.
Cook garlic, onion, and celery: Add the unsalted butter to the pot and swirl to combine with the bacon fat. Add the chopped onion, minced garlic, and celery and cook for 2 to 3 minutes until fragrant and softened.
Make roux: Stir in the all-purpose flour to create a light roux, continuously stirring until the mixture thickens. Then gradually add the dry white wine, stirring and cooking for 1 minute to reduce slightly.
Add stock: Pour in the chicken stock, then add the remaining 1 teaspoon kosher salt, 1 teaspoon black pepper, remaining 8 thyme sprigs, and the drained cannellini beans. Bring the soup to a boil, then reduce to a simmer and cook for 10 minutes to allow flavors to develop.
Blend some of the soup mixture: Remove 3 cups of the soup from the pot and carefully transfer to a blender. Secure the lid but remove the center piece to allow steam to escape and blend until smooth. Stir the blended mixture back into the soup pot and return to a gentle simmer. Stir in the heavy cream and lemon zest to add richness and brightness.
Stir in squash and kale: Add the roasted butternut squash and sausage mixture as well as the torn dinosaur kale to the soup. Cook until the kale becomes bright green and lightly wilted, about 3 to 5 minutes.
Garnish and serve: Ladle the soup into individual bowls and top each serving with the reserved crispy bacon pieces and extra fresh thyme leaves for garnish.

Notes

Use center cut bacon for less fat and a balanced flavor.
To speed up cooking, prepare the squash and sausage ahead and roast while you cook the bacon and aromatics.
If you prefer a vegetarian version, substitute sausage and bacon with plant-based alternatives and use vegetable stock.
White wine adds depth but can be omitted or replaced with a splash of white grape juice for a non-alcoholic option.
For a smoother texture, blend more of the soup before adding the cream.

Nutrition

Serving Size: 1.5 cups
Calories: 370 kcal
Sugar: 6 g
Sodium: 850 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 16 g
Cholesterol: 60 mg