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Squash ‘n Sausage Stew

Prep time 15 min
Cook time 30 min
Total time 45 min

Prep time 15 min
Cook time 30 min
Total time 45 min


Here’s my new favorite fall soup recipe! It’s colorful, flavorful, and comforting – everything I’m looking for in a homemade soup. Soup is a wonderful way to enjoy the butternut squash that’s so available this time of year. Butternut squash may be the most versatile squash of the season! 

Here are my favorite butternut squash recipes:

Butternut Squash Blondies

Butternut Squash with Kale & Sausage

Butternut Squash Noodles

Squaginni Roast

Paleo Pizza Casserole

Roasted Veggie Tart

Serves 12

1 teaspoon olive oil

1 yellow onion, chopped

1 green bell pepper, seeded and chopped

3 tablespoons tomato paste

1 tablespoon garlic, minced

1 tablespoon chili powder

1 tablespoon ground cumin

2 teaspoons Dried Oregano

1 butternut squash, peeled, seeded and cubed

1 (28 oz) can diced tomatoes, in juice

1 (16 oz)  can red kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

½ cup cilantro, chopped 

2 teaspoons sea salt

black pepper, to taste


Place the oil in a large pot over medium heat. Add the sausage and cook through, about 10 minutes.


Add the onion and bell pepper until soft, about 5 minutes. Add the tomato paste, garlic, chili powder, cumin and oregano.


Mix in the broth, squash, tomatoes, kidney beans and black beans. Bring to a boil, and then reduce the heat to a simmer for 15 minutes, until the squash is fork tender.


Off heat, mix in the cilantro and season with sea salt and black pepper. Enjoy!


Calories: 306
Fat: 8g
Carbohydrates: 23g
Sodium: 1049mg
Fiber: 6g
Protein: 39g
Sugar: 5g

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