This comforting soup brings together the natural sweetness of roasted butternut squash and the deep, savory flavor of browned Italian sausage.

Aromatic herbs like sage and thyme infuse the broth with cozy fall flavor, while a touch of garlic and white beans add richness and body.

It’s the kind of bowl you’ll crave when the weather turns crisp—simple, hearty, and full of soul.

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Sweet & Savory Butternut Squash and Sausage Soup Ingredients

• 1 tablespoon olive oil (or butter for extra richness)
• 1 lb Italian sausage, casings removed (spicy or mild depending on preference)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground sage (or 1 teaspoon finely chopped fresh sage)
• 4 cups peeled and cubed butternut squash
• 1 (14.5 oz) can white beans, drained and rinsed
• 4 cups low-sodium chicken broth
• Salt and black pepper to taste
• 1 cup chopped kale or baby spinach (optional)
• 1 tablespoon apple cider vinegar or lemon juice (for brightness)
• Optional garnish: chopped fresh parsley or shaved Parmesan

Kitchen Tool Tips

A microplane grater is great for finely grating garlic or adding a flourish of Parmesan over your bowl.

This 6-quart Dutch oven allows you to brown sausage evenly and simmer soups without scorching.

How to Make Sweet & Savory Butternut Squash and Sausage Soup

1. Roast the squash: Preheat oven to 400°F. Toss squash cubes with a bit of olive oil, salt, and pepper. Roast for 25–30 minutes until tender and caramelized on the edges.
2. Brown the sausage: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium. Add sausage and cook until browned, breaking it up as it cooks.
3. Build flavor: Add onion to the sausage and cook for 5 minutes until softened. Stir in garlic, thyme, and sage; cook 1 minute.
4. Simmer: Add roasted squash, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
5. Blend (optional): For a creamier texture, blend about 2 cups of the soup until smooth, then stir back in.
6. Finish: Add kale or spinach if using, and stir until wilted. Add apple cider vinegar or lemon juice, taste, and adjust seasoning.

Nutritional Information

Per serving:

• Calories: 395
• Fat: 19g
• Carbohydrates: 30g
• Protein: 22g
• Fiber: 6g
• Sodium: 640mg

How to Serve

Top each bowl with fresh herbs or a dusting of Parmesan. Serve with warm focaccia or garlic toast to soak up every spoonful. A drizzle of good olive oil or chili crisp adds extra flair.

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze for up to 2 months—let thaw overnight before reheating.
• Reheat gently on the stove or in the microwave with a splash of broth if needed.

FAQ

Can I make this ahead of time?

Yes! The flavors deepen after a day in the fridge. Just reheat gently before serving.

What if I don’t have white beans?

Cannellini, navy, or even chickpeas work well—or skip them for a lighter version.

Can I use pre-cut squash?

Absolutely. It saves time and works just as well when roasted.

How do I make it vegetarian?

Use plant-based sausage and vegetable broth, and consider adding extra beans or lentils for protein.

Is blending necessary?

Not at all—it’s optional. Blending part of the soup adds a velvety texture, but it’s delicious left chunky.

Flavor Pairing Suggestions

• Serve with a sage & walnut pesto crostini
• Pair with a crisp Riesling or apple cider
• Add a swirl of crème fraîche or Greek yogurt for a creamy contrast

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If you try this recipe, I’d love to hear your thoughts in the comments below.