By dezimey kum
This recipe has earned its "million-dollar" title because of its luxurious taste and texture. Fans rave about its creamy texture, perfect seasoning and how easy it is to make.
Million Dollar Soup combines hearty ingredients like butternut squash, chicken sausage and cannellini beans to create a meal that’s worth every penny.
2 cups cubed butternut squash 11 oz. chicken sausage, sliced 5 slices center-cut bacon, chopped 3 ribs celery, minced garlic 3/4 cup dry white wine 5 cups chicken stock 2 cups of kale
Start by preheating your oven to 350°F and lining a baking sheet with foil. This step ensures a clean, easy roasting process for your squash and sausage.
Toss squash and sausage with oil, salt, pepper and thyme. Spread on a baking sheet and roast for 25 minutes until tender and browned.
Cook chopped bacon in a cold Dutch oven over medium heat for 5-7 minutes until crisp. Remove with a slotted spoon, leaving the fat in the pan.
Add butter to the pan, followed by chopped onion, celery and garlic. Cook for 2-3 minutes until they’re fragrant and softened.
Sprinkle all-purpose flour over the sautéed mixture, stirring constantly to create a light roux. Add the white wine and let it simmer for one minute.
Pour in chicken stock, cannellini beans and thyme. Bring everything to a boil, then reduce to a simmer for 10 minutes.
Blend 3 cups of soup until smooth, then stir back into the pot. Add heavy cream and lemon zest for a creamy finish.
Add the roasted squash, sausage and kale to the pot. Simmer for 3-5 minutes until the kale is a vibrant green. Garnish with crispy bacon and thyme leaves.
Serve this warm, hearty soup with crusty bread or enjoy it as is. Each spoonful is the right balance of flavors and textures!
More from Home & Texture