Sausage, Green Bean and Beer Soup

Yield: Serves 5-6

Recipe and Photo by of Dan Clapson


1 butternut squash, halved, seeds removed

2 Tbs (30 mL) Three Farmers camelina oil

1 Tbs (15 mL) canola oil

2 Italian sausages, casings removed, 1 cm sliced

1 330 mL bottle beer, good quality lager or pilsner

1 yellow onion, diced

1 clove garlic, minced

3 cups (720 mL) crushed tomatoes

3 cups (720 mL) vegetable broth

2 Tbs (30 mL) half and half

1 cup fresh green beans, 1 cm sliced

2 tsp (10 mL) liquid honey

1 tsp smoked paprika

1 tsp dried oregano

salt and pepper


  1. Preheat oven to 400º F. Place squash on baking sheet, drizzle with camelina oil and bake until tender, approximately 18-20 minutes.
  2. Next, heat canola oil in a large pot on medium-high heat and cook the sausage until browned and completely cooked through, about 3-4 minutes. Transfer to paper towel to absorb excess grease and set aside for now.
  3. Add a splash of beer to the pot to deglaze, followed by the onion and garlic. Cook until softened.
  4. Pour remaining beer into pot, along with tomatoes, broth and cream. Let come to boil, reduce to medium heat and simmer for 10 minutes.
  5. Once squash is done roasting, scoop out flesh into pot and use an immersion blender to puree the mixture until it’s very smooth. If it’s too thick, add a little extra broth to thin out to desired consistency.
  6. Return cooked sausage to pot, as well as green beans and remaining spices. Let simmer for 20 minutes and season to taste with salt and pepper before serving.

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