This Roasted Butternut and Sausage Soup is the creamiest, most comforting bowl of autumn goodness you can imagine. It’s rich, hearty, and comes together in one pot, making it a perfect weeknight favorite for the whole family.

My Dad, James, always said a good soup could fix anything. On chilly evenings, this is the kind of meal he’d love, hearty sausage and sweet, caramelized squash. This Butternut Sausage Soup is a bowl full of nostalgia for me, and every spoonful feels like coming home.

Why This Recipe Feels Like Home

A Sweet Secret: Roasting the butternut squash first is the secret to a deep, caramelized sweetness that makes the entire soup unforgettable.
A Perfect Balance: Savory Italian sausage, creamy butternut squash, tender pasta, and fresh spinach create a perfectly balanced and satisfying meal in one bowl.
An Easy Weeknight: This one-pot meal is simple to prepare, and using frozen butternut squash can save you even more time on those busy evenings.
A Gift for Later: This soup freezes beautifully, making it an ideal choice for meal prepping and enjoying a cozy dinner whenever you need it.

Gathering Your Ingredients

1 lb (450 g) Italian sausage (mild or spicy)
3 cups roasted butternut squash (fresh or frozen)
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup short pasta (like ditalini or small shells)
2 cups fresh spinach leaves
½ cup heavy cream (or half-and-half)
½ cup grated parmesan cheese
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

My Go-To Kitchen Helpers

My Favorite Dutch Oven

A heavy-bottomed Dutch oven is my go-to for this recipe because it holds heat so evenly, which is perfect for browning the sausage and simmering the soup to perfection.

For an Even Creamier Soup

If you prefer a smoother, creamier base, an immersion blender is a wonderful tool to partially blend some of the butternut squash and broth before adding the final ingredients.

Making the Soup, Step by Step

The Secret to Sweetness: Roasting the Squash

Preheat your oven to 400°F (200°C). If you’re using fresh butternut squash, toss the cubes with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25–30 minutes, flipping halfway through, until they are tender and beautifully caramelized. This is where the magic starts!

Building Flavor: Browning the Sausage

In your Dutch oven, brown the Italian sausage over medium heat, using a spoon to break it apart. Once it’s cooked through, remove it from the pot and set it aside, leaving a little of that wonderful rendered fat in the pan.

Creating the Aromatic Base

Add the diced onion and carrots to the pot and cook for 4–5 minutes until they start to soften. Now, stir in the minced garlic and dried thyme, and cook for another minute until your kitchen smells absolutely wonderful.

Bringing the Soup to Life

Add the roasted butternut squash, the broth, and the pasta to the pot. Let everything simmer for about 10 minutes, or until the pasta is tender and the soup has started to come together.

The Final, Creamy Touch

Stir in the cooked sausage, heavy cream, grated parmesan, and fresh spinach. Allow the soup to simmer on low for another 3–5 minutes, just until the spinach has wilted and everything is beautifully creamy and combined.

Ready to Serve

Ladle your beautiful soup into bowls. I love to finish it with an extra sprinkle of parmesan cheese and a fresh crack of black pepper before bringing it to the table.

Creamy Roasted Butternut and Sausage Soup packed with tender squash, Italian sausage, pasta rings, and greens, sprinkled with cheese

A Quick Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used.

For a Lighter Bowl

A Lighter Cream: For a less rich but still creamy texture, you can swap the heavy cream for evaporated milk, half-and-half, or even full-fat coconut milk.
A Leaner Choice: Substitute the Italian sausage with ground turkey or chicken sausage for a lower-fat option that’s just as delicious.
More Greens, Please: Feel free to add other vegetables like diced celery or kale to increase the nutritional value of this Sausage and Squash Soup.

My Favorite Ways to Serve This Soup

With Crusty Bread: This creamy soup is practically begging to be served with a side of warm, crusty bread for dipping.
With a Simple Salad: A light green salad with a simple vinaigrette offers a fresh and crisp contrast to the richness of the soup.
With a Final Flourish: Offer extra parmesan cheese, a drizzle of cream, or some toasted pumpkin seeds on the side for a little extra flair.

My Gentle Tips for a Perfect Pot of Soup

Don’t Skip the Roast: I know it’s an extra step, but roasting the squash is what gives the soup its signature sweet, caramelized flavor. It’s so worth it!
Mind the Pasta: Be sure to simmer the soup only until the pasta is al dente. It will continue to soften as it sits in the warm broth.
Simmer, Don’t Boil: Once you’ve added the cream and cheese, keep the soup at a gentle simmer. A rolling boil can cause the dairy to separate.

Saving Some for Later

This soup is a wonderful make-ahead meal. To store, allow it to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 5 days. This Sausage Butternut Squash Soup also freezes exceptionally well for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and reheat gently on the stovetop.

From My Kitchen to Yours

This Roasted Butternut and Sausage Soup is more than just a meal; it’s a warm and cozy hug in a bowl. I hope that when you make it, your kitchen is filled with the same sense of comfort and love that mine is. May it bring you as much joy as it has brought my family.

Just in Case You’re Wondering…

Can I use frozen butternut squash?

Absolutely! Using frozen roasted butternut squash is a fantastic shortcut that will save you prep time without sacrificing flavor. Simply add it directly to the pot when it’s time to build the soup.

Can I make this soup vegetarian?

Of course. To make a vegetarian version, simply omit the sausage and use a hearty vegetable broth. You could also add a can of cannellini beans or chickpeas for extra protein and texture.

What kind of pasta works best in this soup?

I recommend a short pasta shape like ditalini, small shells, or even orzo. These smaller shapes are easy to eat with a spoon and hold onto that creamy broth beautifully.

Roasted Butternut and Sausage Soup

Author: Sarah
Total Time: 50 minutes
Yield: 6 servings 1x

Print Recipe

Description

Ingredients

Scale

1 lb (450 g) Italian sausage (mild or spicy)
3 cups roasted butternut squash (fresh or frozen)
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup short pasta (like ditalini or small shells)
2 cups fresh spinach leaves
½ cup heavy cream (or half-and-half)
½ cup grated parmesan cheese
1 teaspoon dried thyme
½ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Toss fresh butternut squash with olive oil, salt, and pepper, and roast for 25–30 minutes until tender and caramelized.
In a Dutch oven, brown Italian sausage over medium heat. Remove and set aside, leaving rendered fat in the pot.
Add diced onion and carrots, cooking for 4–5 minutes until softened. Stir in minced garlic and thyme; cook for another minute.
Add roasted squash, broth, and pasta. Simmer for 10 minutes until pasta is tender.
Stir in cooked sausage, heavy cream, parmesan, and spinach. Simmer gently 3–5 minutes until spinach wilts and soup is creamy.
Serve hot with extra parmesan and black pepper. Enjoy!

Notes

Roasting the squash adds irresistible caramelized sweetness. For a lighter version, use turkey sausage and swap heavy cream for evaporated milk or coconut milk. This soup freezes beautifully for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 850mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 26g
Cholesterol: 95mg

Keywords: butternut squash, sausage soup, creamy soup, autumn recipe, one pot meal