Description
Million Dollar Soup is a comforting and hearty blend of roasted butternut squash, chicken sausage, crispy bacon, and cannellini beans, finished with creamy broth and bright lemon zest. This flavorful soup features tender kale and fresh thyme, delivering a perfectly balanced dish that is ideal for a satisfying meal.
Ingredients
Scale
Roasted Squash 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
Bacon and Aromatics
- 5 slices center cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 small white onion, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
Soup Base
- 3 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 5 cups chicken stock
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
- 1 1/2 teaspoons kosher salt (divided)
- 1 1/2 teaspoons fresh cracked black pepper (divided)
- 8 sprigs fresh thyme (remaining after roasting)
- 2 tablespoons heavy cream
- 1 lemon, zested
- 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Instructions
- Prepare oven and baking sheet: Preheat your oven to 350°F and line a baking sheet with aluminum foil to prepare for roasting.
- 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 fresh cracked black pepper, and 2 sprigs of fresh thyme. Spread the mixture evenly onto the prepared baking sheet. Roast in the oven for 25 minutes, or until the squash is softened and the sausage begins to brown.
- Cook bacon: While roasting, add the chopped bacon to the bottom of a cold Dutch oven or large 4-quart soup pot. Place it over medium heat and cook the bacon, stirring frequently, until crisp, about 5 to 7 minutes. Remove the bacon using a slotted spoon and set aside, leaving the fat in the pot.
- Cook garlic, onion, and celery: Add the unsalted butter to the pot with the reserved bacon fat and swirl to combine. Add the chopped onion, minced garlic, and chopped celery and cook for 2 to 3 minutes until fragrant and slightly softened.
- Make roux: Sprinkle the flour over the vegetables and stir constantly to form a light roux. Once thickened, pour in the dry white wine. Stir and cook for 1 minute to allow the alcohol to cook off.
- Add stock and seasonings: Pour in the chicken stock, then add the remaining 1 teaspoon kosher salt, 1 teaspoon fresh cracked black pepper, the remaining 8 sprigs of thyme, and the drained cannellini beans. Bring the soup to a boil, then reduce heat to a simmer and cook for 10 minutes.
- Blend some of the soup: 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. Blend until smooth. Return the blended soup back to the pot and stir well. Return the soup to a simmer and stir in the heavy cream and lemon zest for bright, rich flavor.
- Stir in squash and kale: Add the roasted butternut squash and sausage mixture along with the torn kale to the soup pot. Cook for 3 to 5 minutes until the kale is bright green and lightly wilted.
- Garnish and serve: Ladle the soup into bowls, then top each serving with the reserved crispy bacon and extra fresh thyme leaves for garnish. Serve hot and enjoy.
Notes
- For a vegetarian version, substitute chicken sausage with plant-based sausage and use vegetable stock instead of chicken stock.
- If you prefer a spicier soup, add a pinch of red pepper flakes when cooking the aromatics.
- Use a high-powered blender or an immersion blender for smoother blending.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Make sure to remove the kale ribs to avoid tough and bitter pieces in the soup.
- You can swap the white wine for extra chicken stock if you prefer to avoid alcohol.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 45 mg
