Why You’ll Love This Recipe
Butternut Squash and Sausage Soup is a comforting, hearty dish that blends the natural sweetness of roasted squash with the savory richness of sausage. Perfect for chilly days, this soup is warm, satisfying, and packed with flavor. Its velvety texture and rustic ingredients make it a cozy option for weeknight dinners or fall gatherings.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butternut squash (peeled and cubed)Italian sausage (mild or spicy)oniongarliccarrotscelerychicken brotholive oilthyme (fresh or dried)saltblack pepperheavy cream or coconut milk (optional, for creaminess)parsley or sage for garnish (optional)
directions
Preheat oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized.
In a large pot or Dutch oven, heat a bit of olive oil over medium heat. Add sausage and cook until browned, breaking it apart as it cooks. Remove and set aside.
In the same pot, sauté chopped onion, garlic, carrots, and celery until softened, about 5-7 minutes.
Add the roasted butternut squash and cooked sausage back into the pot.
Pour in chicken broth and add thyme, salt, and pepper. Stir and bring to a boil.
Reduce heat and simmer for 15-20 minutes to allow flavors to meld.
For a creamier texture, use an immersion blender to partially blend the soup (optional), or stir in a splash of heavy cream or coconut milk.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley or sage.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesRoasting and cooking time: 45 minutesTotal time: 60 minutes
Variations
Use ground turkey or chicken sausage for a lighter version.
Add spinach or kale for extra greens and nutrients.
Stir in cooked rice or lentils for more texture and heartiness.
Top with croutons or toasted pumpkin seeds for crunch.
Use sweet potatoes in place of squash for a different flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stove or in the microwave until hot.This soup also freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use pre-cut butternut squash?
Yes, it saves time and works perfectly for this recipe.
Is this soup spicy?
It depends on the sausage used—opt for mild or spicy based on your preference.
Can I make it vegetarian?
Yes, use plant-based sausage and vegetable broth.
Do I have to roast the squash?
Roasting enhances the flavor, but you can simmer raw squash directly in the soup if short on time.
Can I make this in a slow cooker?
Yes, brown the sausage first, then add all ingredients (except cream) to the slow cooker and cook on low for 6-8 hours.
What kind of sausage works best?
Italian sausage is ideal, but chorizo or chicken sausage are great alternatives.
Can I puree the entire soup?
Yes, for a smooth texture, blend the whole batch and stir in cream or milk at the end.
What herbs pair well?
Thyme, sage, rosemary, and parsley all complement the flavors beautifully.
Is this soup gluten-free?
Yes, as long as the sausage and broth are certified gluten-free.
Can I double the recipe?
Absolutely—just use a larger pot and adjust cooking times slightly.
Conclusion
Butternut Squash and Sausage Soup is the perfect blend of sweet and savory, creamy and hearty. With its vibrant color and comforting flavor, it’s a go-to recipe for cozy evenings and seasonal menus. Easy to make and full of wholesome ingredients, this soup is sure to warm you from the inside out.
Print
Butternut Squash and Sausage Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: One Pot/One Pan
- Cuisine: American
- Diet: Gluten Free
Description
This Butternut Squash and Sausage Soup is warm, comforting, and full of flavor. Sweet roasted butternut squash pairs perfectly with savory sausage, tender veggies, and herbs in a rich, creamy broth. It’s a one-pot wonder that’s great for chilly nights, and it’s naturally gluten-free!
Ingredients
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1 tbsp olive oil
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1 lb Italian sausage (mild or spicy), casings removed
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1 small onion, diced
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2 cloves garlic, minced
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4 cups peeled and cubed butternut squash (about 1 medium squash)
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2 medium carrots, peeled and sliced
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2 stalks celery, sliced
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1 tsp dried thyme
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1/2 tsp dried sage
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1/4 tsp crushed red pepper flakes (optional)
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4 cups chicken broth
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1/2 cup heavy cream (or half-and-half)
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Salt and pepper, to taste
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Fresh parsley or grated Parmesan, for garnish (optional)
Instructions
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Cook sausage: In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage with a slotted spoon and set aside.
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Sauté veggies: In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until slightly softened.
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Add squash and seasonings: Stir in butternut squash, thyme, sage, red pepper flakes (if using), and a pinch of salt and pepper.
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Simmer: Pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until squash is tender.
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Blend (optional): For a creamier soup, use an immersion blender to blend part (or all) of the soup to your desired consistency. You can also leave it chunky.
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Finish: Return sausage to the pot. Stir in the cream and let it heat through for another 5 minutes. Taste and adjust seasoning
Notes
Use turkey sausage for a lighter option.
Want it dairy-free? Use coconut milk or leave out the cream altogether.
This soup freezes well—just leave out the cream and add it after reheating.
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