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Roasted Butternut and Sausage Soup

Creamy Roasted Butternut and Sausage Soup for Cozy Nights

This Roasted Butternut and Sausage Soup is a delightful winter dish that combines creamy butternut squash with savory sausage.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 medium Butternut Squash Provides sweetness and depth; substitute with pumpkin if not available.
  • 2 tablespoons Extra Virgin Olive Oil Essential for roasting.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste.
  • 1 cup Dry Pasta (Ditalini) Comforting texture; small pasta can be substituted.
  • 1 pound Italian Sweet Sausage For a lighter option, use turkey sausage.
  • 2 tablespoons Butter Used for sautéing; can be replaced with olive oil.
  • 2 medium Leeks Mild onion flavor; can substitute with yellow onions.
  • 2 medium Carrots Add sweetness and color.
  • 2 stalks Celery Omit if desired.
  • 3 cloves Garlic Fresh garlic is preferred.
  • 1 teaspoon Dry Thyme Bring herbal notes.
  • 1 teaspoon Sage Bring herbal notes.
  • 4 cups Chicken Stock Homemade or vegetable stock for vegetarian version.
  • 3 cups Baby Spinach Nutritional benefits and vibrant color.
  • ½ cup Parmesan Cheese Adds creaminess; can omit or use dairy-free cheese.
  • 1 cup Heavy Cream Contributes richness; coconut cream is a lighter alternative.
  • 1 teaspoon Kosher Salt Adjust to taste.

Equipment

  • oven
  • large pot
  • baking sheet
  • colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and line a baking sheet with aluminum foil for cleanup.
  2. Peel and cube the butternut squash into bite-sized pieces, toss with olive oil and black pepper, and roast for about 20 minutes.
  3. Cook the dry pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
  4. In a large pot, heat olive oil and sauté the Italian sausage until browned, then add the butter, leeks, carrots, and celery; cook for 3 minutes.
  5. Stir in minced garlic, thyme, sage, and red pepper flakes; cook for an additional 2 minutes.
  6. Pour in the chicken stock, bringing the mixture to a simmer. Cook for about 15 minutes until tender.
  7. Fold in roasted butternut squash, spinach, Parmesan, and heavy cream. Heat through for about 5 minutes.
  8. Skim off any excess fat, taste, and adjust kosher salt as needed. Serve over reserved cooked pasta.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

This soup freezes well without pasta for quick meals later. Store leftovers separately.

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