Description
Y’all, this is so good. With a hint of spice and Creole flavor, the butternut squash adds a little sweet to the turnip greens balancing the bitter and sweet. The andouille smoked sausage adds both warmth and flavor to the dish.
Ingredients
- 1 small butternut squash – peeled, seeded, and chopped
- 1 (32 ounce) carton reduced-sodium chicken broth
- 1 (28 ounce) can diced tomatoes, undrained
- 2 ½ cups water
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (15.8 ounce) can great northern beans, rinsed and drained
- 1 bunch turnip greens
- 3 tablespoons olive oil, divided
- 1 teaspoon white sugar
- ¾ teaspoon Creole seasoning
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- 2 (12 ounce) packages Cajun-style andouille sausage, sliced
- 1 medium onion, chopped
- 1 (14.5 ounce) can chicken broth
- 1 (1.4 ounce) package vegetable soup mix (such as Knorr®)
- salt and ground black pepper to taste
Instructions
- 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.
- 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.
- Reduce heat and simmer soup until squash and greens are tender
- about 45 minutes. Season with salt and pepper.
Prep Time: 30 mins
Cook Time: 55 mins
Total Time: 1 hr 25 mins
Servings: 12