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

1 tbsp olive oil
1 lb Italian sausage (mild or spicy), casings removed
1 small onion, diced
2 cloves garlic, minced
4 cups peeled and cubed butternut squash (about 1 medium squash)
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 tsp dried thyme
1/2 tsp dried sage
1/4 tsp crushed red pepper flakes (optional)
4 cups chicken broth
1/2 cup heavy cream (or half-and-half)
Salt and pepper, to taste

Fresh parsley or grated Parmesan, for garnish (optional)

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Instructions

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.
Sauté veggies: In the same pot, add onion, garlic, carrots, and celery. Cook for 4–5 minutes until slightly softened.
Add squash and seasonings: Stir in butternut squash, thyme, sage, red pepper flakes (if using), and a pinch of salt and pepper.
Simmer: Pour in chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until squash is tender.
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.

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.