Description
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.
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