Million Dollar Soup
Ingredients
- Creamy Chicken Noodle Soup
- Broccoli-Cheddar Soup
- 2 cups peeled and cubed butternut squash
- 1 (11-oz.) pkg. chicken sausage, sliced
- 2 tsp. olive oil
- 1 1/2 tsp. kosher salt, divided
- 1 1/2 tsp. fresh cracked black pepper, divided
- 10 sprigs fresh thyme, divided
- 5 slices center cut bacon, chopped
- 2 Tbsp. unsalted butter
- 1 small white onion, chopped
- 3 ribs celery, chopped
- 3 cloves garlic, minced
- 3 Tbsp. all-purpose flour
- 3/4 cup dry white wine
- 5 cups chicken stock
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
- 2 Tbsp. heavy cream
- 1 lemon, zested
- 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)
Directions
Can I Make Million Dollar Soup Ahead?
This soup can be prepared in advance so you're ready to serve it any night of the week with minimal prep. If making it ahead, cook as directed through the blending step in Step 8. Wait to proceed with the remaining ingredients until the day of serving. Refrigerate the soup in an airtight container for up to two days, storing the sausage and butternut squash mixture in a separate container. When ready to serve, reheat the soup, covered on the stovetop, until heated through. Add in the squash mixture and heat through, then add the kale and cream and cook until greens are wilted.
How To Store and Reheat Leftover Million Dollar Soup
Store leftover million dollar soup in an airtight container in the refrigerator for up to four days from when it was prepared, or in the freezer for up to three months. Thaw overnight in the refrigerator if frozen, then reheat, covered on the stovetop, until heated through. Avoid bringing the soup to a boil, as it can separate.
Heat oven to 350°F and line a baking sheet with aluminum foil.
In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
Roast until squash is softened and sausage has begun to brown, 25 minutes.
Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Remove bacon with a slotted spoon, reserving fat in pan.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Blend until smooth and stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
Credit: Caitlin Bensel; Food Stylist: Torie Cox
Top individual servings with extra thyme leaves and bacon.
Source: https://www.southernliving.com/million-dollar-soup-8742015