Creamy Butternut Squash Soup with Sausage

Why You'll Like This Recipe

Our family loves a butternut squash soup with sausage in the Fall. It's the perfect creamy soup, and with the Italian sausage, it's hearty and filling. Creamy soups are perfect for the kids. For some reason, they really prefer it over something with broth.

This is a perfectly rustic soup for the chilled weather, just like our Rustic Italian Tortellini Soup with Sausage! Of course, this creamy soup should be served with a crunchy sourdough bread or Italian bread.

Whenever you roast the vegetables before blending them in a soup, you get this sweet caramelized flavor that's much better than when you simmer them in broth. Whether it's roasted butternut squash or Roasted Carrot Ginger Soup, that sweet flavor makes the soup!

Ingredient Notes and Substitutions

• Mild Italian Sausage. Use mild Italian sausage rather than sweet. The slight bit of spice will add an extra layer of flavor to the soup. You can also use ground pork and Homemade Italian Sausage Seasoning to make your own ground sausage.
• Butternut Squash. You could substitute butternut squash with pumpkin puree if you're in a pinch.
• Chicken broth. You can use homemade chicken broth if you have it.
• Thyme. Substitute herbs like bay leaves, rosemary, or sage. I wrap it in cooking twine and then pull it out when I'm done.
• Roasted Garlic. I prefer to use roasted garlic vs sauteing the garlic with the shallots. This is my preferred method with creamy soups like Creamy Roasted Garlic and Tomato Soup.
• Cannellini Beans. Cannellini beans are perfect for this soup, but you could use any white beans, like white northern beans.
• Parmesan. When you add parmesan at the end, you can gauge the saltiness of the soup. Add more parmesan if you feel like it needs extra salt.
• Heavy Cream. Substitute with coconut milk if there are dairy intolerances. The cream helps thicken the soup at the end!

*Please see the recipe card below for more information on the ingredients.

How to Make Butternut Squash Soup with Sausage

*Follow the numbered steps below for the simple directions!

Step 1: Preheat the oven to 425 ℉. Peel Half the butternut squash right where it gets thinner. Peel the outside of the squash. Then slice it in half, spoon out the seeds, and chop into 1-inch pieces.

Step 2: Place the cubed butternut squash on the baking sheet. Drizzle with 2 tablespoon olive oil and season with 1 teaspoon salt. Slice the butt off the garlic and drizzle with a tablespoon of olive oil. Wrap the garlic with aluminum foil and place it on the baking sheet. Roast for 30 minutes.

Step 3: Place a large dutch oven on the stove over medium-high heat. Once hot, add the ground sausage to the dutch oven. Sear untouched for 3 minutes. Then use a wooden spoon to break apart the sausage and brown. Cook the sausage through until completely browned. Strain and set the sausage aside.

Step 4: Remove the squash from the oven and place it in a blender. Squeeze the garlic out of the husk into the blender and add 2 cups of chicken broth. Blend until smooth.

Step 5: Lower the heat in the dutch oven to medium and add the shallots. Sauté until soft, about 5 minutes.

Step 6: Add the tomato paste and combine well. Sauté for another 3-4 minutes to caramelize the tomato paste.

Step 7: Add the blended butternut squash to the pot and combine with the tomato paste. Allow the squash to saute for 2-3 minutes.

Step 8: Then add the rest of the chicken broth and whisk together. Add the thyme and bring to a boil.

Step 9: Lower the heat and return the soup to a simmer. Add the cannellini beans and return the sausage to the soup. Simmer for 20 minutes.

Step 10: Remove the soup from the heat and add the parmesan and heavy cream.

Step 11: Combine well and then top with spinach. Combine the spinach well and cover for 5 minutes.

Step 12: Top butternut squash soup with sausage with extra parmesan, and olive oil. Serve with crusty Italian bread.

Or you can serve this creamy soup with a Gruyere Grilled Cheese or Eggplant Caprese Grilled Cheese. Top the soup with Homemade Italian Parmesan Croutons and extra parmesan.

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