Million Dollar Soup

This hearty Million Dollar Soup has become my winter salvation—warming, filling, and absolutely worth every minute it takes to prepare. The combination of roasted butternut squash, savory sausage, and creamy beans creates a soup that tastes like it came from an upscale restaurant kitchen.

I first made this soup during a particularly cold January when I needed something substantial yet comforting. My family immediately declared it was "worth a million dollars" and the name stuck ever since.

Ingredients

• Butternut squash: Brings natural sweetness and velvety texture when roasted properly
• Chicken sausage: Adds protein and savory depth without being too heavy
• Bacon: Provides a smoky flavor foundation that elevates the entire dish
• Cannellini beans: Create creaminess while adding fiber and protein
• Fresh thyme: Infuses the soup with earthy aromatics that dried herbs simply cannot match
• White wine: Deglazes the pot and adds acidity to balance the richness
• Kale: Introduces color, texture, and nutrients that hold up well in the hot soup
• Heavy cream: Just a touch transforms the broth into something luxurious

Step-by-Step Instructions

Roast the Squash and Sausage:

Preheat your oven to 350°F and prepare a baking sheet with foil. Toss your cubed butternut squash and sliced chicken sausage with olive oil, half a teaspoon of salt, half a teaspoon of pepper, and a couple sprigs of fresh thyme. Spread them evenly on the sheet without overcrowding, which ensures proper caramelization. Roast for 25 minutes, or until the squash edges begin to brown and the sausage develops a nice color.

Create the Bacon Base:

While the squash roasts, cook the chopped bacon in a Dutch oven over medium heat until perfectly crisp, about 5 to 7 minutes. Remove the bacon pieces with a slotted spoon and set aside for garnish. Keep that beautiful bacon fat in the pot it creates an unmatched flavor foundation for the soup.

Build the Aromatics:

Add butter to the bacon fat, then introduce your chopped onion, celery, and minced garlic. Cook these aromatics for 2 to 3 minutes until they become translucent and fragrant, but not browned. This is where the flavor development begins, so take your time and let the vegetables release their essences into the fat.

Create the Roux and Deglaze:

Sprinkle the flour over the aromatic vegetables and stir constantly for about a minute, creating a roux that will thicken your soup. When the flour is fully incorporated and starting to smell nutty, pour in the white wine. This deglazes the pot, lifting all those flavorful bits from the bottom. Let it bubble for a full minute, allowing the alcohol to cook off while concentrating the flavor.

Build the Soup Base:

Pour in the chicken stock, add the drained and rinsed cannellini beans, remaining salt and pepper, and several sprigs of thyme. Bring everything to a gentle simmer and allow it to cook for 10 minutes, letting all the flavors meld together beautifully.

Create Creaminess:

Take about 3 cups of the soup mixture and carefully transfer to a blender. Blend until smooth, then return this creamy mixture back to the pot. This technique creates a luxuriously thick soup without adding excessive cream or flour. Stir in the heavy cream and fresh lemon zest, which brightens all the flavors.

Bring It All Together:

Add your roasted butternut squash, sausage, and torn kale to the pot. Simmer gently for 3 to 5 minutes, just until the kale wilts but still maintains some texture. Taste and adjust seasonings if needed.

Serve with Style:

Ladle the hot soup into bowls and top with the crispy bacon pieces you reserved earlier and a few fresh thyme leaves. The contrast between the creamy soup and the crunchy bacon makes each bite interesting.

Save

The butternut squash is truly the star ingredient for me. When properly roasted, it develops a caramelized sweetness that balances the savory elements perfectly. My grandmother taught me that patience with squash roasting is essential when I was just learning to cook, and it remains one of the best culinary lessons I ever received.

Make Ahead Options

This Million Dollar Soup actually improves with time as the flavors continue to develop. You can prepare the entire soup up to two days ahead and store it in the refrigerator. Just reheat it gently on the stovetop, adding a splash of stock if it's thickened too much. For best results when making ahead, I recommend adding the kale only when reheating to preserve its color and texture. The soup freezes beautifully minus the kale which can be added fresh when serving.

Dietary Adaptations

This recipe can be easily modified to accommodate various dietary needs without sacrificing flavor. For a dairy-free version, replace the butter with additional olive oil and skip the heavy cream or substitute with coconut cream. Vegetarians can omit the bacon and sausage and use vegetable stock instead of chicken, adding a teaspoon of smoked paprika to mimic that smoky flavor. The soup becomes heartier and more filling by adding an extra can of beans to compensate for the missing protein from meat.

Serving Suggestions

Million Dollar Soup deserves worthy accompaniments to complete the meal experience. A crusty sourdough bread with salted butter makes the perfect dunking companion. For a lighter approach, serve with a simple arugula salad dressed with lemon vinaigrette to complement the creamy richness of the soup. This soup also pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio that echoes the white wine used in cooking.

Recipe FAQs

→ Can I make this soup vegetarian?

Yes! Substitute the chicken sausage with plant-based sausage, use vegetable stock instead of chicken, and omit the bacon or use a plant-based alternative. The butternut squash and beans provide plenty of heartiness and protein.

→ What can I substitute for the white wine?

If you prefer not to use wine, substitute with additional chicken stock plus 1 tablespoon of white wine vinegar or lemon juice to add acidity. Apple cider or white grape juice with a splash of vinegar also works well.

→ How can I make this soup ahead of time?

This soup reheats beautifully. Make it up to 3 days ahead but add the kale just before serving to maintain its color and texture. Store in an airtight container in the refrigerator and reheat gently on the stovetop.

→ What's the best way to peel and cut butternut squash?

Microwave the whole squash for 2-3 minutes to soften the skin, then cool slightly. Cut off both ends, stand it upright, and use a sharp vegetable peeler to remove the skin. Slice in half lengthwise, scoop out seeds, and cube the flesh. For convenience, many stores offer pre-cut butternut squash.

→ Can I freeze this soup?

Yes, but for best results, freeze before adding cream and kale. When ready to serve, thaw completely, reheat, and then add the cream and fresh kale. The soup will keep in the freezer for up to 3 months in airtight containers.