Description
Million Dollar Soup is a rich and hearty blend of roasted butternut squash, savory chicken sausage, and crispy bacon, combined with cannellini beans and fresh kale. This flavorful soup features a creamy texture enhanced by a homemade roux and a splash of white wine, perfect for a comforting meal any time of year.
Ingredients
Scale
Roasted Ingredients
- 2 cups peeled and cubed butternut squash
- 1 (11-oz.) pkg. chicken sausage, sliced
- 2 tsp. olive oil
- 1/2 tsp. kosher salt
- 1/2 tsp. fresh cracked black pepper
- 2 sprigs fresh thyme
Bacon and Aromatics
- 5 slices center cut bacon, chopped
- 2 Tbsp. unsalted butter
- 1 small white onion, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
Soup Base
- 3 Tbsp. all-purpose flour
- 3/4 cup dry white wine
- 5 cups chicken stock
- 1 tsp. kosher salt (remaining)
- 1 tsp. fresh cracked black pepper (remaining)
- 8 sprigs fresh thyme (remaining)
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
Finishing Touches
- 2 Tbsp. heavy cream
- 1 lemon, zested
- 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Instructions
- Prepare oven and baking sheet: Heat the 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 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 until the squash is softened and the sausage begins to brown, about 25 minutes.
- Cook bacon: Meanwhile, add chopped bacon to a cold Dutch oven or large 4-quart soup pot. Heat over medium heat and cook the bacon until crisp, stirring frequently for 5 to 7 minutes.
- Remove bacon from pan: Using a slotted spoon, remove the cooked bacon and set aside, leaving the rendered bacon fat in the pot.
- Cook garlic, onion, and celery: Add unsalted butter to the pot with the bacon fat, swirling to combine. Add chopped onion, minced garlic, and chopped celery. Sauté for 2 to 3 minutes until fragrant and the vegetables are lightly softened.
- Make roux: Stir in all-purpose flour to form a light roux, cooking and stirring constantly until the mixture thickens. Then add the dry white wine, stir, and cook for 1 minute to reduce slightly.
- Add stock and seasonings: Pour in the chicken stock along with the remaining 1 teaspoon kosher salt, 1 teaspoon black pepper, fresh thyme sprigs, and rinsed cannellini beans. Bring the mixture to a boil, then reduce to a simmer and cook for 10 minutes.
- Blend some of the soup mixture: Carefully remove 3 cups of the soup mixture and transfer it to a blender. Secure the lid but remove the center piece to allow steam to escape. Blend until smooth, then stir the blended mixture back into the soup pot. Return the soup to a simmer and stir in heavy cream and lemon zest.
- Stir in squash and kale: Add the roasted butternut squash and sausage mixture along with the torn dinosaur kale to the soup pot. Cook for an additional 3 to 5 minutes until the kale is bright green and lightly wilted.
- Garnish and serve: Serve the soup hot, garnished with reserved crispy bacon and extra fresh thyme leaves for added flavor and texture.
Notes
- Using center cut bacon ensures a leaner, less fatty soup.
- For a vegetarian version, substitute the chicken sausage and bacon with smoked tempeh or plant-based sausage alternatives.
- Be cautious when blending hot soup; removing the center piece of the blender lid allows steam to escape safely.
- The white wine adds depth but can be omitted or replaced with additional chicken stock if preferred.
- The soup can be made ahead; reheat gently and add kale last to preserve its color and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 15 g
- Cholesterol: 40 mg
