Description
Million Dollar Soup is a cozy, hearty blend of roasted squash, sausage, bacon, kale, and beans in a creamy broth. Rich, comforting, and full of flavor.
Ingredients
2 cups peeled and cubed butternut squash
1 (11-oz.) package chicken sausage, sliced
2 tsp olive oil
1 1/2 tsp kosher salt, divided
1 1/2 tsp freshly cracked black pepper, divided
10 sprigs fresh thyme, divided
5 slices center cut bacon, chopped
2 Tbsp unsalted butter
1 small white onion, chopped
3 ribs celery, chopped
3 cloves garlic, minced
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
2 Tbsp heavy cream
1 lemon, zested
1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Instructions
1. Heat oven to 350°F and line a baking sheet with foil.
2. Toss squash, sausage, olive oil, salt, pepper, and 2 sprigs thyme. Roast for 25 minutes.
3. In a Dutch oven, cook bacon until crisp. Remove and reserve fat.
4. Add butter, onion, celery, and garlic to pot. Cook 2–3 minutes until softened.
5. Stir in flour, then pour in white wine. Cook for 1 minute.
6. Add chicken stock, beans, remaining salt, pepper, and thyme. Simmer 10 minutes.
7. Blend 3 cups of soup and return to pot. Stir in cream and lemon zest.
8. Add roasted squash, sausage, and kale. Cook 3–5 minutes until kale wilts.
9. Serve hot, topped with crispy bacon and fresh thyme garnish.
Notes
Roast the squash until caramelized for maximum flavor.
Fresh thyme adds depth, while lemon zest brightens the soup at the end.
Soup can be made ahead and reheated gently on the stovetop.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 365
- Sugar: 5g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 35mg