Butternut Squash & White Bean Soup Preparation

A nourishing blend of sausage, sweet butternut squash, creamy white beans, and hearty kale creates the ultimate comfort soup. It's healthy, satisfying, and perfect for any night of the week.

Included Ingredients

Onion, squash, bouillon, beans, beans, kale, seasonings.

Groceries Needed

  • Milk or half and half (can also use coconut milk or cashew cream for dairy free)

Optional Additions

  • Salt (for stronger flavor)
  • Pepper (for stronger flavor)
  • Crusty Bread
  • Salad

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve with fresh bread or your favorite greens for a complete meal.

Small

Meals feed 2-3

Stovetop

Add 2 cups of water to a medium saucepan and cook from frozen over medium heat. Break up the meal as it thaws and cooks. Bring to a boil, then reduce heat to low and cook for 25-30 minutes. Remove from heat. For additional creaminess, stir in 1/4 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Slow Cooker

Using a 1.5-2 quart slow cooker, add 2 cups of water and cook on low for 3-4 hours, or to an internal temperature of 165 F. For additional creaminess, stir in 1/4 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Pressure Cooker

Add 2 cups of water and cook on manual (high pressure) for 15-20 minutes, or to an internal temperature of 165 F. Quick pressure release. Break up meat and stir. For additional creaminess, stir in 1/4 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Medium

Meals feed 4-6

Stovetop

Add 4 cups of water to a medium saucepan and cook from frozen over medium heat. Break up the meal as it thaws and cooks. Bring to a boil, then reduce heat to low and cook until heated through. Remove from heat. For additional creaminess, stir in 1/2 cup milk or half and half ((or cashew cream or lite coconut milk for dairy free) after cooking.

Slow Cooker

Add 4 cups of water and cook on low for 3-4 hours, or to an internal temperature of 165 F. Break up meat and stir. For additional creaminess, stir in 1/2 cup milk  or half and half (or cashew cream or lite coconut milk) after cooking.

Pressure Cooker

Add 4 cups of water and cook on manual (high pressure) for 30 minutes, or to an internal temperature of 165 F. Quick pressure release. Break up meat and stir. For additional creaminess, stir in 1/2 cup milk or half and half (or cashew cream or lite coconut milk) after cooking.

Nutrition Facts

Serving Size | 1 cup
315 Calories | 7.9g Total Fat | 40.7g Carbs | 7.6g Fiber | 23.6g Protein | 6.6g Sugars | 1.7g Sat. Fat | 727mg Sodium

Allergens: None listed. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.