Description
Million Dollar Soup is a rich and creamy butternut squash soup combined with savory chicken sausage, crispy bacon, and hearty cannellini beans. Enhanced with fresh thyme, kale, and a splash of white wine and heavy cream, this comforting soup is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Roasted Vegetables and Sausage
- 2 cups peeled and cubed butternut squash
- 1 (11-oz.) package chicken sausage, sliced
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 2 sprigs fresh thyme
Soup Base
- 5 slices center cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 small white onion, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 5 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 8 sprigs fresh thyme
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
Finishing Ingredients
- 2 tablespoons heavy cream
- 1 lemon, zested
- 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
- Extra fresh thyme leaves, for garnish
- Crispy bacon, for garnish
Instructions
- Prepare oven and baking sheet: Preheat your 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, sliced chicken sausage, olive oil, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 2 sprigs of fresh thyme. Spread the mixture evenly on the prepared baking sheet and roast in the oven for 25 minutes until the squash is softened and the sausage begins to brown.
- Cook bacon: While the squash and sausage are roasting, place chopped bacon in a cold Dutch oven or large 4-quart soup pot. Heat over medium heat and cook the bacon until crisp, about 5 to 7 minutes, stirring frequently to ensure even cooking.
- Remove bacon from pan: Use a slotted spoon to transfer the crispy bacon to a plate lined with paper towels, leaving the rendered fat in the pot.
- Cook garlic, onion, and celery: Add the unsalted butter to the pot with the bacon fat and swirl to combine. Add the chopped onion, minced garlic, and chopped celery. Cook for 2 to 3 minutes until the vegetables are fragrant and slightly softened.
- Make roux: Sprinkle in the all-purpose flour to create a light roux. Stir constantly and cook the mixture until it thickens lightly. Then pour in the dry white wine, stir well, and cook for 1 minute to reduce and blend the flavors.
- Add stock: Pour in the chicken stock along with the remaining 1 teaspoon kosher salt, 1 teaspoon black pepper, 8 sprigs of thyme, and the drained cannellini beans. Bring the soup to a boil, then reduce the heat to a simmer and cook for 10 minutes to meld the flavors.
- Blend some of the soup mixture: Carefully remove 3 cups of the soup mixture and transfer it to a blender. Secure the lid, removing the center piece to allow steam to escape, and blend until smooth. Stir the blended mixture back into the soup pot and return it to a simmer. Stir in the heavy cream and lemon zest for a creamy, bright finish.
- Stir in squash and kale: Add the roasted butternut squash and sausage mixture along with the torn dinosaur kale to the pot. Cook for another 3 to 5 minutes until the kale is bright green and lightly wilted.
- Garnish and serve: Serve the soup hot, garnished with extra thyme leaves and the reserved crispy bacon for added texture and flavor.
Notes
- To save time, use pre-cubed butternut squash available in many grocery stores.
- If you prefer a spicier soup, add a pinch of red pepper flakes when sautéing the onion and garlic.
- For a vegetarian version, omit the chicken sausage and bacon, and substitute vegetable broth for chicken stock.
- Make sure to remove the ribs from the dinosaur kale to reduce toughness and improve texture.
- Use a high-quality dry white wine for the best flavor in the roux; Sauvignon Blanc or Pinot Grigio work well.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 50 mg
