Creamy Roasted Butternut Squash and Sausage Soup Recipe | Easy & Comforting

Posted on August 11, 2023 by Sophie

Introduction

Oh, friends, do you ever have those days where you just crave a hug in a bowl? A dish that feels like coming home after a long day, a little bit of sunshine on a gloomy afternoon? Well, that’s exactly what this Roasted Butternut Squash and Sausage Soup is for me. It’s incredibly simple to whip up, but it tastes like you’ve spent hours in the kitchen lovingly crafting it. Perfect for a chilly evening or whenever you need a little culinary comfort, this soup is a winner, hands down!

Why You’ll Love This Recipe

Fast: Seriously, even with roasting the squash, this comes together surprisingly quickly.
Easy: Minimal fuss, maximum flavor. You’ve got this!
Giftable: Imagine a warm jar of this soup for a friend who’s under the weather or just moved in. So thoughtful!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this hearty, flavorful soup.

Ingredients

Gather ’round, let’s see what magic we’re going to make! I like to use ingredients that are readily available, and if you can find them fresh, even better!

2 pounds butternut squash: This is our star! Peeled, seeded, and cut into about 1-inch chunks. Roasting brings out its natural sweetness.
2 tablespoons extra virgin olive oil: Just enough to help our squash get nice and caramelized.
1/2 teaspoon freshly ground black pepper: A little zing to wake up all those lovely flavors.
2 cups dry pasta (Ditalini recommended): Little pasta shapes are so fun to slurp up! Ditalini are my go-to, but feel free to use whatever tiny pasta you have.
1 pound Italian sweet sausage, casings removed: This adds such a wonderful savory depth and a hint of spice. Sweet Italian is perfect here!
2 tablespoons butter: For sautéing our veggies and adding a touch of richness.
2 cups leek, white part only, cleaned and diced: Leeks add a milder, sweeter onion flavor that’s just divine. Make sure to wash them really well – dirt loves to hide in there!
1 cup carrots, diced: For a touch of sweetness and that lovely orange hue.
1 cup celery, diced: Adds a subtle earthy flavor and a nice bit of texture.
1 tablespoon fresh garlic, minced: Because is any soup complete without garlic? I think not!
1 teaspoon dry thyme: An absolute classic for warming soups.
1/4 teaspoon red pepper flakes: Just a whisper of heat to make things interesting. Adjust to your liking!
1 teaspoon dry sage (or poultry seasoning): Sage is a natural partner to squash and sausage. Poultry seasoning is a great shortcut if you have it!
6 cups heated chicken stock: This is the liquid gold that brings it all together. Make sure it’s warm when you add it.
3 cups baby spinach, coarsely chopped: A nice burst of freshness and color at the end. It wilts down so easily!
1/2 cup freshly grated Parmesan cheese, plus more for serving: Oh, the cheesy goodness! Parmesan adds that salty, nutty finish.
1 cup heavy cream: For that luscious, velvety smooth texture we all dream of.
Kosher salt, to taste: The final touch to really make all the flavors sing.

How to Make It

Alright, let’s get cooking! This is where the magic happens. Grab your apron, put on some tunes, and let’s make some delicious soup!

Preheat your oven: Get that oven humming at 400°F (200°C).
Roast the squash: On a baking sheet, toss your beautiful butternut squash pieces with 1 tablespoon of olive oil and 1/4 teaspoon of black pepper. Spread them out in a single layer so they roast evenly. Pop them in the oven for about 20-25 minutes, or until they’re fork-tender and have lovely little browned edges.
Cook the pasta: While the squash is roasting, get your pasta cooking according to the package directions. Once it’s done, drain it and set it aside. We’ll add it later!
Brown the sausage: In a nice big pot or Dutch oven, brown the Italian sausage over medium-high heat. Break it up with your spoon as it cooks. Once it’s all browned, use a slotted spoon to lift it out and set it aside, leaving those flavorful drippings in the pot.
Sauté the veggies: Add the butter to the pot and let it melt over medium heat. Toss in your diced leek, carrots, and celery. Stir them around occasionally and let them soften up for about 8-10 minutes. This is where our soup base starts to get really delicious.
Add the aromatics: Stir in the minced garlic, dry thyme, red pepper flakes, and dry sage. Cook for just about 1 minute until you can smell their wonderful fragrance. Be careful not to burn the garlic!
Combine the stars: Now, add your roasted butternut squash and the cooked sausage back into the pot. Pour in your heated chicken stock.
Simmer and meld: Bring the soup up to a gentle simmer, then lower the heat, cover, and let it cook for about 15 minutes. This lets all those wonderful flavors get to know each other.
Blend to perfection: This is where we get that lovely creamy texture. You can either carefully transfer the soup in batches to a blender (don’t fill it too full!) or use an immersion blender right in the pot. Blend until it’s wonderfully smooth.
The finishing touches: Return the puréed soup back to the pot. Stir in your chopped spinach, the grated Parmesan cheese, and the heavy cream.
Heat through: Add the cooked pasta. Gently heat everything until the spinach is wilted and the soup is warmed all the way through.
Season to taste: This is your moment to shine! Taste the soup and add kosher salt as needed. You might be surprised how much salt it needs to really bring out the sweetness of the squash and the savoriness of the sausage.
Serve and enjoy: Ladle this gorgeous, comforting soup into bowls. Garnish with a little extra grated Parmesan cheese – because why not?

Substitutions & Additions

This recipe is so forgiving and open to your personal touch! Here are a few ideas I love:

Sausage: No fan of sweet Italian? Try hot Italian sausage for a spicier kick, or even a good quality chicken or turkey sausage. Just make sure it’s seasoned well!
Veggies: Feel free to add other root vegetables like parsnips or sweet potatoes to the roasting pan with the squash. A little diced apple added with the leeks and carrots can also be a lovely surprise.
Greens: If you don’t have spinach, kale is a great option, but it will need a bit longer to cook down.
Creaminess: For a slightly lighter version, you can use half-and-half instead of heavy cream, or even a can of evaporated milk.
Herbs: Fresh herbs are always a delight! If you have them, chop up some fresh sage and thyme to add towards the end of cooking.
Spice: If you love heat, add a pinch more red pepper flakes or a dash of your favorite hot sauce.

Tips for Success

A few little secrets from my kitchen to yours to make this soup absolutely perfect:

Don’t skip roasting the squash: This step is key to developing that deep, sweet flavor.
Wash your leeks thoroughly: I can’t stress this enough! Leeks grow in sandy soil, and you want to get all that grit out. Cut them lengthwise, then fan out the layers and rinse under cold water.
Heat your stock: Adding warm stock to the soup helps it come to temperature faster and blends the flavors more smoothly.
Don’t overcook the pasta: Since the pasta will continue to absorb liquid in the soup, cook it just to al dente.
Prep ahead! You can roast the squash and cook the sausage a day in advance. Store them separately in the fridge. You can also dice all your veggies ahead of time.

How to Store It

This soup is a fantastic make-ahead meal! Once it’s completely cooled, store it in an airtight container in the refrigerator for up to 3-4 days. The flavors actually meld and get even better the next day!

Freezing: This soup freezes beautifully! Ladle cooled soup into freezer-safe containers or bags, leaving a little headspace for expansion. It should last in the freezer for about 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

FAQs

Can I make this soup vegetarian? Absolutely! You can omit the sausage and use vegetable stock instead of chicken stock. You might want to add a bit more seasoning or a pinch of smoked paprika to give it some depth.
My soup is too thick, what can I do? No worries! Just stir in a little more warm chicken stock or even a splash of water until you reach your desired consistency.
Can I make this dairy-free? Yes! You can substitute the butter with olive oil or vegan butter, and use a full-fat unsweetened coconut milk or cashew cream in place of the heavy cream.
How long does the pasta last in the soup? If you’re planning on storing leftovers, I recommend adding the cooked pasta just before serving. This prevents it from becoming mushy. If you add it during cooking, it will likely be quite soft by the next day.

There you have it, friends! A recipe that’s sure to become a cherished part of your cooking repertoire. Happy cooking, and happy eating!

Creamy Roasted Butternut Squash and Sausage Soup

Print Recipe

A hearty and comforting soup featuring roasted butternut squash and savory Italian sausage, perfect for a chilly evening or whenever you need a little culinary comfort.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings

Ingredients

Scale

Main ingredients

2 pounds butternut squash (Peeled, seeded, and cut into about 1-inch chunks.)
2 tablespoons extra virgin olive oil (Divided)
0.5 teaspoon freshly ground black pepper (Divided)
2 cups dry pasta (Ditalini recommended)
1 pound Italian sweet sausage (Casings removed)
2 tablespoons butter
2 cups leek, white part only (Cleaned and diced)
1 cup carrots (Diced)
1 cup celery (Diced)
1 tablespoon fresh garlic (Minced)
1 teaspoon dry thyme
0.25 teaspoon red pepper flakes
1 teaspoon dry sage (or poultry seasoning)
6 cups chicken stock (Heated)
3 cups baby spinach (Coarsely chopped)
0.5 cup freshly grated Parmesan cheese (plus more for serving)
1 cup heavy cream
0 to taste Kosher salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F (200°C).
On a baking sheet, toss your butternut squash pieces with 1 tablespoon of olive oil and 1/4 teaspoon of black pepper. Spread them out in a single layer and roast for about 20-25 minutes, or until fork-tender and lightly caramelized.
While the squash is roasting, cook the pasta according to package directions. Drain and set aside.
In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up as it cooks. Remove the sausage with a slotted spoon, leaving the drippings in the pot.
Add the butter to the pot and melt over medium heat. Sauté the diced leek, carrots, and celery for 8-10 minutes, until softened.
Stir in the minced garlic, dry thyme, red pepper flakes, and dry sage. Cook for about 1 minute until fragrant.
Add the roasted butternut squash and cooked sausage back into the pot. Pour in the heated chicken stock.
Bring the soup to a simmer, then lower the heat, cover, and cook for about 15 minutes to allow flavors to meld.
Carefully transfer the soup in batches to a blender or use an immersion blender to blend until smooth.
Return the puréed soup to the pot. Stir in the chopped spinach, grated Parmesan cheese, and heavy cream.
Add the cooked pasta and gently heat until the spinach is wilted and the soup is warmed through.
Season with kosher salt to taste.
Ladle into bowls and garnish with extra Parmesan cheese, if desired.

Notes

This soup freezes beautifully and can be made ahead. For best results, add cooked pasta just before serving if storing leftovers to prevent mushiness. It’s also easily adaptable to be vegetarian or dairy-free.