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.

INGRIDIENT

1 small butternut squash - peeled, seeded, and chopped

1 (32 ounce) carton reduced-sodium chicken broth

1 (28 ounce) can diced tomatoes, undrained

2 ½ cups water

1 (15.5 ounce) can black beans, rinsed and drained

1 (15.8 ounce) can great northern beans, rinsed and drained

1 bunch turnip greens

3 tablespoons olive oil, divided

1 teaspoon white sugar

¾ teaspoon Creole seasoning

¾ teaspoon garlic powder

¼ teaspoon salt

2 (12 ounce) packages Cajun-style andouille sausage, sliced

1 medium 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

DIRECTION

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.

NUTRITION FACT

Per Serving: 370 calories; protein 14.9g; carbohydrates 32.7g; fat 20.3g; cholesterol 34.5mg; sodium 1092.7mg.

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