Million Dollar Soup Recipe

Million Dollar Soup is a creamy, hearty dish made with roasted squash, sausage, beans, and kale. A comforting recipe that feels rich yet simple enough for weeknights.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 4 to 6 servings

Ingredients

2 cups peeled and cubed butternut squash 1 (11 oz) package chicken sausage, sliced 2 tsp olive oil 1 1/2 tsp kosher salt, divided 1 1/2 tsp 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 garlic cloves, minced 3 Tbsp all-purpose flour 3/4 cup dry white wine 5 cups chicken stock 2 (15.5 oz) cans cannellini beans, rinsed 2 Tbsp heavy cream 1 lemon, zested 2 cups dinosaur kale, torn

Instructions

Step 1: Heat oven to 350°F and line a baking sheet with foil.
Step 2: Toss squash, sausage, oil, 1/2 tsp salt, 1/2 tsp pepper, and 2 thyme sprigs. Roast 25 minutes.
Step 3: Cook bacon in Dutch oven until crisp, then remove with slotted spoon.
Step 4: Add butter to bacon fat, sauté onion, celery, garlic for 2–3 minutes.
Step 5: Stir in flour to make a roux, then deglaze with white wine.
Step 6: Add stock, remaining thyme, salt, pepper, and beans. Simmer 10 minutes.
Step 7: Blend 3 cups of soup, return to pot for creaminess.
Step 8: Stir in cream and lemon zest.
Step 9: Add roasted squash and kale, simmer until kale wilts.
Step 10: Garnish with bacon and thyme, then serve.

Notes

For freezing, omit kale and cream until reheating. Store in refrigerator up to 4 days, freezer up to 3 months.

Nutrition

Calories: 390 kcal
Fat: 24g
Saturated fat: 8g
Sugar: 4g
Sodium: 890mg
Protein: 20g
Carbohydrates: 28g
Fiber: 6g