Sweet & Savory Butternut Squash and Sausage Soup
Savory sausage adds richness to sweet butternut squash in this hearty, flavor-packed soup. It’s a winter meal in one bowl, complete with protein, veggies, and deep, warming spices. A family favorite that’s easy to prep ahead and reheat. Comfort food at its best.
Sweet & Savory Butternut Squash and Sausage Soup
4
servingsKeep the screen of your device on
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 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
Directions
- Roast the squash: Preheat oven to 400°F. Toss squash cubes with a bit of olive oil, salt, and pepper. Roast for 25 to 30 minutes until tender and caramelized on the edges.
- 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.
- Build flavor: Add onion to the sausage and cook for 5 minutes until softened. Stir in garlic, thyme, and sage; cook 1 minute.
- Simmer: Add roasted squash, white beans, and chicken broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
- Blend (optional): For a creamier texture, blend about 2 cups of the soup until smooth, then stir back in.
- Finish: Add kale or spinach if using, and stir until wilted. Add apple cider vinegar or lemon juice, taste, and adjust seasoning.
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