Butternut Squash and Turnip Green Soup

Sweet butternut squash balances out any bitterness from turnip greens while andouille sausage adds warmth and flavor to this Creole-style soup.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 370 Calories

Ingredients

• 1 teaspoon white sugar
• salt and ground black pepper to taste
• 1 (14.5 ounce) can chicken broth
• 1 medium onion, chopped
• 3 tablespoons olive oil, divided
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (28 ounce) can diced tomatoes, undrained
• 1 bunch turnip greens
• 1 small butternut squash - peeled, seeded, and chopped
• 1 (32 ounce) carton reduced-sodium chicken broth
• 1 (15.8 ounce) can great northern beans, rinsed and drained
• 2 (12 ounce) packages Cajun-style andouille sausage, sliced
• 1 (1.4 ounce) package vegetable soup mix (such as Knorr®)
• 0.25 teaspoon salt
• 2.5 cups water
• 0.75 teaspoon garlic powder
• 0.75 teaspoon Creole seasoning

Recipe Instructions

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.