Tater Sausage Soup/Veggie Butternut Squash Bean Soup

Tater Sausage Soup/Veggie Butternut Squash Bean Soup

Hi friends,

It’s officially October thus Crocktober Fest commences!!

Sunday, I managed to make two slow cooker meals while Shay and his dad tiled/grouted around me in the kitchen. Crocktober Fest really couldn’t have arrived more appropriately!

Shay is not the biggest soup fan unless he is sick or it is super cold out. I enjoy soups but am limited on the types I can eat. It has to have a lot of substance instead of just broth.

Both soups appeared to be a hit!

Sausage Potato Soup (Shay’s Way)

  • 1 lb breakfast sausage (we used Owens hot breakfast sausage)
  • 3-4 cups red potatoes, diced
  • 1 can diced tomatoes
  • 1 zucchini, diced
  • 1 can cream of chicken soup (I use Pacific brand)
  • 2 14.5 oz cans of chicken broth
  • 2 tbsp Italian seasoning
  • 1 tsp onion powder
  • 2 tsp minced garlic
  • Cracked black pepper and salt to taste
  • Optional: shredded cheddar cheese and cooked rice

Brown sausage and drain. Clean and dice all veggies. Combine all ingredients in your slow cooker and cook on high for about 3-4 hours. If you want your soup to be thicker, add some milk, heavy cream, or half and half.

Now, you can definitely eat it as is in soup form. Shay decided to have his soup with some hot white rice and shredded sharp cheddar cheese on top! I only ladled out a little bit of broth. He didn’t want his rice swimming in his soup 🙂 

Butternut Squash & Veggie Soup (Shan’s Plan)

  • 1 zucchini diced
  • 1 can dark kidney beans
  • 1 10 oz frozen butternut squash (or 1 to 1 ½ cups diced butternut squash)
  • 1 can diced tomatoes
  • ½ cup diced carrots
  • 1 small can diced mushrooms
  • ¾ dried elbow pasta (I used this kind)
  • 2 cups vegetable broth
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tsp onion powder
  • 2 tsp minced garlic
  • Cracked black pepper and salt to taste

Combine beans, tomatoes, mushrooms, and zucchini in your slow cooker. If you’re using frozen butternut squash (Walmart has it frozen in the perfect bite sized pieces), empty the package into a colander and rinse to thaw out. Add butternut squash, broth, and seasonings. Cook on high for 3-4 hours. For the last remaining thirty minutes, add in your pasta if you want. Serve hot with nutritional yeast or cheese if desired.

I thought the butternut squash made the soup a bit sweet so next time, I may add in some tomato paste or extra tomatoes. Nonetheless, it was very filling!

Can’t wait to share more Crocktober Fest excitement with you!

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